Iron Curtain Goulashsuppe

Dive into the hearty, soul-warming flavors of **Iron Curtain Goulashsuppe**, a robust Hungarian-inspired soup that’s perfect for chilly evenings or whenever you crave total comfort in a bowl. This savory dish starts with tender chunks of seared beef chuck, simmered to perfection in a flavorful broth infused with sweet and smoked paprika, caraway seeds, and garlic. Vibrant vegetables like carrots, potatoes, and red bell pepper add texture and earthy sweetness, while the addition of tomato paste brings rich depth. The slow-cooked magic creates a velvety, aromatic soup that’s both satisfying and nourishing. Ready in about two hours, this one-pot wonder is ideal for feeding a family or delighting a small gathering. Finish it off with a sprinkle of fresh parsley and serve with crusty bread to soak up every last drop of this irresistible goulash soup. Perfect for lovers of hearty soups, traditional comfort food, and Eastern European cuisine, this recipe will quickly become a favorite.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 500 grams beef chuck
• 2 medium yellow onion
• 3 cloves garlic cloves
• 2 medium carrots
• 3 medium potatoes
• 1 large red bell pepper
• 2 tablespoons paprika (sweet)
• 1 teaspoon smoked paprika
• 1 teaspoon caraway seeds
• 1 tablespoon tomato paste
• 1 liter beef broth
• 2 tablespoons vegetable oil
• 2 leaves bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Prepare the beef by cutting it into bite-sized cubes. Dice the onions, mince the garlic, and slice the carrots and red bell pepper into thin strips. Peel and cube the potatoes.

Step 2

In a large pot, heat the vegetable oil over medium heat. Add the beef cubes and sear them until browned on all sides. Remove the beef from the pot and set aside.

Step 3

In the same pot, add the diced onions and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Step 4

Stir in the sweet paprika, smoked paprika, and caraway seeds, allowing them to toast for about 30 seconds to release their aromas.

Step 5

Add the tomato paste, stir well to combine, and cook for another minute. Return the seared beef to the pot and mix everything together.

Step 6

Pour in the beef broth, scraping the bottom of the pot to deglaze any browned bits. Add the bay leaves, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 45 minutes.

Step 7

After 45 minutes, add the carrots, potatoes, and red bell pepper to the pot. Continue to simmer for another 30–40 minutes, or until the vegetables are tender and the soup has thickened slightly.

Step 8

Remove the bay leaves and taste the soup, adjusting seasoning with more salt or pepper if needed.

Step 9

Serve the goulashsuppe hot in bowls, garnished with freshly chopped parsley. Pair with crusty bread for a complete meal.

Nutrition Facts

Serving size	2704.3 grams (2704.3g)

Amount per serving	% Daily Value*
Calories	2257

Total Fat 99.80g	128%
Saturated Fat 34.00g	170%
Polyunsaturated Fat 21.00g
Cholesterol 460mg	153%
Sodium 8225mg	358%
Total Carbohydrate 188.80g	69%
Dietary Fiber 32.10g	115%
Total Sugars 31.80g
Protein 166.20g	332%

Vitamin D 20IU	100%
Calcium 412mg	32%
Iron 31mg	173%
Potassium 7050mg	150%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.7%

Protein: 28.7%

Carbs: 32.6%