Goulash soup

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Preparation time: 20 minutes
Cooking time: 1 hour

Difficulty: Medium - experience needed
Serves: 6

Dietary guidance: d 


2 T butter
1 1/2 cups finely-chopped onions
1 T caraway seeds
2 T paprika
2 T soy sauce
2 cups green or red sweet peppers
2 T whole wheat flour
2 cloves garlic
1 1/2 cups potatoes, cut into half-inch cubes
1 cup thin-sliced cabbage strips
1 pound canned tomatoes
4 cups water
1 pound beef soup bones
2 1/2 cups cooked beef, cut into 3/4-inch pieces


Melt butter in a large saucepan and add onions and peppers. Cook until tender, but not too soft. Place garlic and caraway seeds on a wooden chopping block, mix and chop together by running through the ingredients with a broad-shanked knife, using an up-and-down motion. Add minced caraway and garlic to the onions and peppers, then sprinkle with paprika. Add soy sauce and sprinkle on flour to distribute evenly. Cook over low heat about 5 minutes, stirring occasionally. Add potatoes, cabbage and tomatoes, stirring rapidly.

Add the water, meat, and bones, simmer 45 minutes, remove bone and serve. Leftover chuck or pot roast may substitute for the quantity of meat, and leftover broth, stock, or thinned gravy might be substituted for the water.

(I substitute olive oil for the butter, and use beef broth and ground beef instead of the bones and chunks.)


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