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.

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

2 cups
313 calories; protein 25.7g; carbohydrates 28g; dietary fiber 5.5g; sugars 8g; fat 11.3g; saturated fat 3.5g; cholesterol 51.5mg; vitamin a iu 2249.9IU; vitamin c 89.1mg; folate 58.4mcg; calcium 88.6mg; iron 4mg; magnesium 64.8mg; potassium 1188.1mg; sodium 524.1mg; thiamin 0.2mg.

2 1/2 lean-protein, 2 vegetable, 1 1/2 fat, 1 starch