This is a ground beef goulash soup built around smoked paprika, caraway, sweet potato, and green pepper — ready in about 45 minutes. Using extra lean ground beef instead of a slow-braising cut is the whole point: you get a deeply flavored, filling soup on a weeknight without any long wait. It serves three generously.
What makes this version work
Two things matter here. First, browning the ground beef over high heat before adding the spices — this builds the fond on the pan bottom that gives the broth its depth. If you crowd the pan or keep the heat too low, the beef steams instead of browns and the soup tastes flat. Second, the spices go in after the beef is browned and before the liquid. Thirty seconds of dry-toasting smoked paprika and caraway seeds in the residual fat wakes them up considerably. Skip that step and the spice flavor stays dull and raw-tasting throughout the full cook.
About the ingredients
- Smoked paprika vs. sweet paprika: This recipe calls for smoked paprika specifically. Sweet paprika is milder and won’t give you the same warm, slightly smoky backbone. Hot smoked paprika also works if you want heat.
- Caraway seeds: These are what separate goulash from a generic beef soup. Find them in the spice aisle or any Eastern European grocery. Ground caraway works in a pinch — use half the amount.
- Curd (for topping): Full-fat plain yogurt or sour cream are direct substitutes. Skip the garnish — not worth the extra dish — if you’re eating straight from the pot on a busy night.
- Sweet potato: Cut it into even 1-inch dice so it cooks through in the 20-minute window. Larger chunks will still be firm when the rest of the soup is done.
- Rapeseed oil: Any neutral high-heat oil works — sunflower, vegetable, or light olive oil all fine.
Keeping and reheating
Cool the soup completely before storing. It keeps well in a sealed container in the fridge for up to 4 days — the flavor actually improves on day two as the spices settle in. For freezing, leave out the sweet potato if you’re planning ahead, since it turns grainy after freezing; otherwise freeze for up to 3 months and accept a slightly softer texture. Reheat on the stovetop over medium heat, stirring occasionally, until it reaches a full simmer. Add a splash of beef stock or water if it has thickened too much. Ground beef must reach an internal temperature of 160°F (71°C) when reheating — a quick simmer for a few minutes takes care of this.
Common problems and fixes
- Soup tastes thin and watery: Remove the lid for the last 10 minutes of cooking and let it reduce. The sweet potato will also release starch as it softens, which helps thicken things naturally.
- Sweet potato is still hard when the beef is done: Your dice was too large, or the heat was too low. Cut pieces to 1 inch maximum and keep the liquid at a steady gentle simmer, not just a warm bath.
- Paprika turns bitter: It scorched in the pan. Paprika burns fast — add it right after the beef is browned and keep it moving for no more than 30–45 seconds before adding the tomatoes and stock.
- Ground beef clumping into large chunks: Break it up continuously with a wooden spoon or spatula as soon as it hits the pan. Once it sets into a large mass, it’s hard to break apart without losing the sear.
- Soup is too salty: Beef stock varies a lot in sodium content. Use a low-sodium stock and season at the end rather than at the start. A diced raw potato added and simmered for 15 minutes can absorb some excess salt — remove it before serving.
Hungarian Beef Goulash Soup
Equipment
Ingredients
- 1 tablespoon rapeseed oil - 15ml, or other neutral oil
- 1 teaspoon caraway seeds
- 14 oz canned chopped tomatoes - one 400g tin
- 3 tablespoons yoghurt - natural ; 45ml, for serving
Instructions
- Heat the rapeseed oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.1 tablespoon rapeseed oil
- Add the sliced onion and garlic, reduce heat to medium, and cook for 5 minutes, stirring occasionally, until the onion is softened and translucent.1 large yellow onion, 3 cloves garlic
- Increase the heat to high. Add the ground beef, breaking it into small pieces with a wooden spoon, and cook for 4-5 minutes without stirring for the first 2 minutes to build a browned fond on the bottom of the pot.7 oz ground beef (minced beef)
- Reduce the heat to medium. Add the caraway seeds and smoked paprika, stirring constantly for 30 seconds to toast the spices in the residual fat — this blooms their flavour.1 teaspoon caraway seeds, 2 teaspoons smoked paprika
- Pour in the chopped tomatoes and beef stock, scraping the bottom of the pot with a wooden spoon to lift all the browned bits. Stir well, bring to a boil, then reduce heat to low and cover with a lid.14 oz canned chopped tomatoes, 2 1/2 cups beef stock
- Simmer covered for 20 minutes, stirring once halfway through, to allow the tomatoes to break down into the stock.
- Remove the lid and stir in the diced sweet potato and green pepper.1 medium sweet potato, 1 medium green pepper (green capsicum)
- Replace the lid and continue simmering on low for 15-20 minutes, or until the sweet potato is fork-tender.
- Remove from heat and let the soup rest for 5 minutes.
- Ladle into bowls and top each serving with a tablespoon of natural yoghurt and a scattering of fresh chopped parsley.3 tablespoons yoghurt, 2 tablespoons parsley
Notes
Nutrition
FAQ
Can I use regular ground beef instead of extra lean?
Yes, but drain the excess fat after browning. Regular ground beef releases significantly more fat into the pan, which can make the broth greasy — tilt the pan and spoon it off before adding the spices.
Do I have to simmer it for the full 30 minutes before adding the vegetables?
Yes, that first 30-minute simmer builds the base flavor and gives the tomatoes time to break down into the stock. Cutting it short leaves the broth tasting sharp and underdeveloped.
Can I make this in a slow cooker?
You can, but still brown the beef and bloom the spices on the stovetop first — don’t skip that step. Add everything to the slow cooker and cook on low for 6 hours or high for 3 hours, adding the sweet potato and green pepper in the last 90 minutes so they don’t turn to mush.
What to cook next
- Hearty Beef Kale Soup
- Hearty Beef Mushroom Stroganoff
- Spicy Lamb Pumpkin Stew
- Fragrant Lamb Coconut Stew
