Get all the flavors of classic goulash in a warming, hearty soup. This easy one-pot meal can be on the table in less than an hour.

Carolyn Casner
Source:, March 2018


Recipe Summary

30 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Add onion, green pepper and red pepper; cook, stirring, until starting to soften, about 3 minutes. Add beef, paprika, marjoram, caraway seeds, salt and pepper. Cook, stirring, until the beef is no longer pink, 3 to 5 minutes. Stir in broth, potatoes and tomatoes; bring to a boil. Reduce heat to maintain a simmer and cook, uncovered, stirring occasionally, until the potatoes are tender and the soup has thickened a bit, about 20 minutes. Stir in vinegar. Divide the soup among 4 bowls and garnish each with 1 tablespoon sour cream and 1/2 tablespoon parsley.



To make ahead: Refrigerate soup for up to 2 days. Reheat on the stovetop or in the microwave.

Nutrition Facts

313 calories; protein 25.7g 51% DV; carbohydrates 28g 9% DV; exchange other carbs 2; dietary fiber 5.5g 22% DV; sugars 8g; fat 11.3g 17% DV; saturated fat 3.5g 18% DV; cholesterol 51.5mg 17% DV; vitamin a iu 2249.9IU 45% DV; vitamin c 89.1mg 149% DV; folate 58.4mcg 15% DV; calcium 88.6mg 9% DV; iron 4mg 22% DV; magnesium 64.8mg 23% DV; potassium 1188.1mg 33% DV; sodium 524.1mg 21% DV; thiamin 0.2mg 22% DV.