Goulash Soup; sunsets

I am calling this a soup because…. it is.

It has the flavors of a traditional Hungarian goulash but it’s not a thick stew.

It’s also not the Midwestern goulash that my mother made which was ground beef, Creamettes elbow macaroni and Campbell’s tomato soup.

While Googling ‘goulash’ I see that my mother’s recipe has been resurrected, updated and is now being featured on food blogs that shall remain nameless.

The update swaps the soup for diced tomatoes and adds cheese (of course). I’m guessing, if I looked further, I’d find one that added bacon as well.

I digress….. Google does that to me.

I wanted a hot, slightly spicy soup so, as usual, I found a likely recipe (traditional goulash) and modified it (to make soup).

We were happy…..

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Goulash Soup

This is an easy, hearty soup…. Just add bread for a warming winter (or anytime) meal. This makes enough for 3 servings or, as we are 2, enough for dinner with a cup leftover for lunch the next day.

  • Author: Katie Zeller
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 3 servings 1x
  • Category: Soup

Ingredients

Scale
  • 12oz (350gr) ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 potatoes, cut into chunks
  • 15oz (450gr) whole tomatoes, chopped
  • 2 cups (16oz, 480gr) tomato juice
  • 3 cups (24oz, 720gr) beef stock
  • 3 tbs tomato paste
  • 1 tbs paprika
  • 1 tsp chili powder
  • 1/2 tsp caraway seeds
  • 1 tbs olive oil

Instructions

  • Heat oil in a small soup pot.
  • Add paprika, chili powder and caraway, sauté for 1 minute.
  • Add onion, pepper, garlic and sauté until tender.  
  • Add beef and brown, beaking it up as it cooks.  
  • When beef is brown, add all remaining ingredients, cover and simmer until potatoes are tender, about 30 minutes. 

Notes

I sauté the spices to bring out their flavors. If you want a hotter soup, add more paprika and / or hotter peppers.

Keywords: goulash, soup, hearty soups

Goulash Soup

We get glorious sunsets almost year round here. Not every day, of course, but often. The main difference between winter and summer is the location of the sun.

In the summer it sets directly across from our kitchen window. In the winter it sets off the corner of the house where there are no windows.

The only time we notice it in winter is if it’s so spectacular that the sky lights up with color. When that happens, I grab my jacket and the camera and good outside to look.

Sunsets tend to be just before dark so light for photos is not always the best.

This photo is what it actually looked like. I took it using aperture mode:

The, just for fun, I switched to Auto – which of course, forced a flash as it was dark and my camera thought it could light up the sky….

Which, apparently, it did.

Further research required……

The first photo is right.

My camera and I need to became better acquainted.

Happy New Year !

4 thoughts on “Goulash Soup; sunsets”

  1. Happy New Year!

    I am a midwesterner. I make goulash. Except for the elbows and diced tomatoes, it’s far removed from the ground beef/elbows/tomato soup. I also don’t use ground beef. I use bulk breakfast sausage. But that’s for another time.

    That sunset is gorgeous! I’ve had that same color wash happen at certain times of the day when I use the flash. I try never to use the flash or I put it on auto. Often if it’s on auto, it won’t go off when I’m taking a picture like your first one. But it’s a crap shoot.

    • Some day, when I have time, I’m going to get out the book and do some serious playing (sic) with my camera.
      My mother got very brave once and put a tiny bit of chopped green pepper in her goulash…. Do they still make Creamettes?

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