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Goulash soup with ground beef recipe.

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 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 382kcal


  • 11 ounces ground beef (300 g) e.g., beef chuck
  • 2 potatoes medium size
  • 1 Tablespoon lard or vegetable oil; sunflower or Canola
  • 1 onion medium size
  • 3 cloves garlic +1 for final flavoring
  • 1 teaspoon caraway seeds crushed
  • 1 Tablespoon sweet paprika ground
  • 1 Tablespoon marjoram dried
  • 4 Tablespoons all-purpose flour (40 g)
  • 5 cups beef broth (1.2 l)
  • ¼ teaspoon black pepper ground
  • salt


  • Peel and finely chop the onion. Please do the same with the garlic cloves: peel and finely chop them. Crush the caraway seeds coarsely in an electric grinder or by hand in a mortar. Salt (1 tsp), pepper (¼ tsp), and mix the ground beef. Peel potatoes and slice them into 1-inch (2.5 cm) cubes.
  • In a heavy-bottomed soup pot or dutch oven, melt lard or vegetable oil over medium heat. Add chopped onion and sauté while stirring until light brown.
  • Add the caraway seeds and the ground meat. Break the meat into small pieces while stiriing and sauté until all the juices that the meat has released have evaporated. Slightly turn up the heat to speed up the process. Stir frequently.
  • Add the flour to the meat. Reduce the heat to a third, and fry the flour with the meat for one minute, stirring constantly.
  • Add chopped garlic and sweet ground paprika, mix thoroughly. Pour in the broth.
  • Stir, season with salt (the exact amount depends on the saltiness of the used broth), and ground pepper. Bring to a boil. Then, reduce heat to a minimum.
  • Add potato cubes to the soup together with the dried marjoram.
  • Cook the soup over low heat for 15-20 minutes or until the potatoes are soft. Stir the soup occasionally so that it does not stick to the bottom. If necessary, salt and pepper the finished soup to your liking.


  • 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.
  • As with other goulash-based dishes, this soup tastes better the next day after the flavors have blended.


Calories: 382kcal | Carbohydrates: 29g | Protein: 21g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1178mg | Potassium: 934mg | Fiber: 4g | Sugar: 2g | Vitamin A: 908IU | Vitamin C: 24mg | Calcium: 74mg | Iron: 4mg