Gulášová polévka - Czech Style Goulash Soup

This hearty soup is loaded with ground beef, potatoes, and a lot of aromatic spices and herbs. An authentic Czech recipe.

Course Soup

Cuisine Czech

Keyword Czech Goulash Soup, Gulášová polévka

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 392kcal

Make Ahead: Peel and finely chop 1 medium onion. Peel and finely chop 3 cloves garlic. Coarsely crush 1 teaspoon caraway seeds using an electric grinder or a mortar. Season ⅔ pound ground beef with salt and ¼ teaspoon ground black pepper and mix gently. Peel 2 medium potatoes and cut them into about 1-inch (2.5 cm) cubes.
Cook Onion: Heat 1 ½ Tablespoon lard or vegetable oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the chopped onion and sauté, stirring often, until lightly golden.
Brown Meat: Add the crushed caraway seeds and ground beef. Stir and cook until the meat releases its juices and the liquid has fully evaporated. Slightly increase the heat if needed, stirring frequently.
Fry Flour: Reduce the heat to low. Sprinkle 4 Tablespoons all-purpose flour over the meat and fry for 1 minute, stirring constantly.
Add Garlic and Paprika: Add the chopped garlic and1 Tablespoon sweet paprika powder and mix well. Pour in 5 cups beef broth gradually, stirring after each addition until smooth.
Simmer Soup: Season with salt and pepper and bring the soup to a boil. Reduce the heat to low.
Add Potatoes and Marjoram: Add the potato cubes and 1 Tablespoon dried marjoram. Stir to combine.
Cook Gently: Cook over low heat for 15 to 20 minutes, until the potatoes are soft. Stir occasionally to prevent sticking. Taste and adjust seasoning with salt and pepper if needed.

The basic recipe makes 4 portions.
SERVING: In the Czech Republic, goulash soup is usually served as the first course on the lunch menu. Or enjoy the soup as a lighter dinner. Garnish the soup in a bowl with a few fresh parsley leaves or marjoram (optional). Goulash soup goes perfectly with a slice of rye bread or white bread.
STORAGE: If you have leftover goulash soup, let it cool and store it in the fridge. It will keep for about four days. Heat the soup in a pot on the stove (recommended method) or in the microwave. Add a spoon or two of water if the soup is thick.
As with other goulash-based dishes, this soup tastes better the next day after the flavors have blended.