Goulash soup

A robust Czech goulash soup with tender beef, potatoes and paprika-spiced peppers, scented with caraway — a thick, hearty bowl for serious hunger.

Ingredients

• beef400 g
• potatoes300 g
• onion2 pcs
• ground sweet paprika2 tbsp
• caraway1 tsp
• broth1 l

Method

1. Prepare your ingredients. Cut the beef into roughly 2 cm cubes and dice both onions finely. Peel the potatoes and cut them into similar-sized chunks so they cook evenly. Measure out the caraway and bell pepper (2 tbsp of dried or powdered pepper) so everything is ready before the heat goes on.
2. Brown the beef. Heat a little oil in a heavy pot over high heat until shimmering, then add the beef in a single layer — work in batches if needed. Sear for 3–4 minutes without stirring until a deep brown crust forms, then turn and colour the other sides. Lift the beef out and set aside.
3. Soften the onions. Reduce the heat to medium and add a touch more oil if the pot looks dry. Cook the diced onions for 6–8 minutes, stirring occasionally, until they are soft, golden and beginning to catch at the edges.
4. Bloom the spices. Pull the pot off the direct heat, then stir in the caraway and the bell pepper. Let them sizzle gently in the residual fat for 30–45 seconds — you should smell a rich, toasty aroma. Returning the pot to the heat too quickly will scorch the paprika and turn it bitter.
5. Build the soup. Return the browned beef to the pot and pour in the litre of broth, scraping up any sticky bits from the bottom. Bring to a steady boil, then reduce to a gentle simmer, cover, and cook for 20 minutes.
6. Add the potatoes. Stir in the potato chunks and continue simmering, partially covered, for a further 20–25 minutes until the potatoes are completely tender when pierced with a knife and the beef yields easily when pressed. The broth should have thickened slightly from the starch.
7. Season and serve. Taste and adjust with salt and pepper, then ladle into deep bowls, making sure each portion gets a generous share of beef and potato. Serve immediately — this soup is best piping hot.

Safety & hygiene Important

• Safe internal temperature for beef. Ensure the beef cubes reach at least 75 °C at the centre before serving; after 20+ minutes of simmering they will comfortably exceed this, but check if your pieces are on the larger side.