Can I make this soup in a slow cooker?
Yes, after browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the potatoes during the last hour of cooking.
DINNER
Authentic Slovak Beef and Potato Goulash Soup (Gulášová Polievka)
Experience the comforting flavors of Central Europe with our authentic Slovak Goulash Soup. This Gulášová Polievka recipe features succulent beef, substantial potatoes, and a deeply aromatic, paprika-infused broth, making it an ideal meal for any cool evening.
HOW TO MAKE IT
Let's cook.
01
Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the 1.5 pounds of beef chuck cubes in batches, ensuring not to overcrowd the pot. Remove the browned beef and set aside.
02
Reduce heat to medium. Add the 2 finely chopped yellow onions to the pot and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the 3 minced garlic cloves and cook for 1 minute more until fragrant.
03
Stir in 3 tablespoons of sweet paprika and 1 teaspoon of caraway seeds. Cook for 1 minute, stirring constantly, to toast the spices. Be careful not to burn the paprika.
04
Return the browned beef to the pot. Pour in 6 cups of beef broth and add the 1 can of undrained diced tomatoes. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 90 minutes, or until the beef is very tender.
05
Add the 1.5 pounds of peeled and cubed potatoes to the pot. Continue to simmer, uncovered, for another 20-25 minutes, or until the potatoes are fork-tender.
06
Season the soup with 1 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting to taste. Serve hot.
About This Recipe
Experience the comforting flavors of Central Europe with our authentic Slovak Goulash Soup. This Gulášová Polievka recipe features succulent beef, substantial potatoes, and a deeply aromatic, paprika-infused broth, making it an ideal meal for any cool evening.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, use homemade beef broth. If you prefer a thicker soup, you can mash a few potato cubes against the side of the pot before serving. A dollop of sour cream or a sprinkle of fresh parsley makes a lovely garnish.
Easy Substitutions
Pork shoulder can be used instead of beef chuck. For a vegetarian version, omit the beef and use vegetable broth, adding mushrooms and bell peppers for extra texture and flavor. Smoked paprika can be used for a deeper, smoky taste.
Storage & Reheating
Store leftover goulash soup in an airtight container in the refrigerator for up to 3-4 days. It freezes well for up to 3 months; thaw overnight in the refrigerator and reheat gently on the stovetop.
Serving Suggestions
Serve this hearty goulash soup with a slice of crusty rye bread or a fresh bread roll for dipping. A side of pickled vegetables, such as dill pickles or pickled cabbage, complements the rich flavors beautifully. For a complete meal, a simple green salad with a light vinaigrette can be a refreshing contrast.
Common Mistakes
Overcooking the paprika: Adding paprika to too-hot oil or cooking it for too long can make it bitter. Always add it to slightly cooled oil or cook briefly over low heat. Not browning the beef properly: Skipping this step or overcrowding the pot prevents a good sear, leading to less flavorful meat. Adding potatoes too early: If added at the beginning, potatoes will turn mushy. Add them towards the end of the cooking process so they retain their texture. Not simmering long enough: Beef chuck needs ample time to become tender. Rushing the cooking will result in tough meat.
Frequently Asked Questions
What kind of potatoes are best for goulash soup?
Waxy or all-purpose potatoes like Yukon Gold or red potatoes hold their shape well in soup and are less likely to become mushy.
Can I make this soup spicier?
Absolutely! Add a pinch of hot paprika or a dash of cayenne pepper along with the sweet paprika for an extra kick.
MORE TO KNOW
The key to an authentic Slovak goulash soup lies in the quality and quantity of paprika. Using good quality sweet paprika is crucial for both color and flavor. Avoid high heat when adding paprika to prevent it from burning and turning bitter. The long simmering time is essential for breaking down the beef chuck, making it incredibly tender and infusing the broth with deep, savory notes. Don't rush this step!
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