Monday, January 13, 2014

Goulash Soup with Red Peppers and Cabbage

Goulash Soup with Ground Beef, Red Peppers, Cabbage, and plenty of Paprika!
Goulash Soup with Ground Beef, Red Peppers, Cabbage, and plenty of Paprika!

(This favorite Goulash Soup with Red Peppers and Cabbage is today's pick for the month of  Daily Phase One Recipes, and this is delicious with a generous dollop of low-fat sour cream.  You can see all the recipes from the month by clicking Daily Phase One Recipes.  Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)

This soup is one of my Recipe Favorites, and when we had snow again in Utah I made a double batch and decided it was time to update this post with step-by-step photos. The soup has ground beef, roasted red peppers, tomatoes, and cabbage, and it's something I've been making ever since I discovered how much I love paprika. If you use Hungarian paprika (which comes in a tin, not a jar), the recipe is reminiscent of Hungarian Gulyas but without potatoes, and I'm of the opinion that lots of paprika is essential in a soup like this! I used both sharp and sweet paprika, but you can probably get by with only sweet paprika, especially if you're making it for kids. This soup freezes especially well, and I like to pull a container of it out of the freezer on a cold night, heat it up, and serve with a big dollop of sour cream!

Cut onions in half both ways, then cut into thick slices, aiming for pieces that are all the same size.

Saute the onions in olive oil for about 5 minutes or until they are starting to brown, then add minced garlic and saute about 2 minutes more.

If you're using the optional caraway seed, grind it a bit with a mortar and pestle or crush with a heavy mallet or knife.

Add the paprika and caraway seed to the browned onions and garlic and saute a minute or two more.

Put the browned onion mixture into a large soup pot. Deglaze the pan with 1 cup of beef stock and add to soup pot, then add the rest of the beef stock, tomatoes, and water to the soup pot and start to simmer. (Remember, this is a double batch of soup in these photos.)

Finely chop 2 cups of green cabbage and add to the simmering soup.

Cook 1 pound lean ground beef until it's nicely browned, then add to the soup, turn heat to very low, and let it simmer for 1 hour.

After the soup has simmered for about an hour, drain the jar of roasted red pepper and chop into pieces, then add to the soup. Taste for seasoning, and add more paprika if needed.

Here's the finished double batch of soup after it's simmered for two hours and is thick and flavorful. I served some of this to guests who came for dinner, and it was a hit!

Goulash Soup with Red Peppers and Cabbage
(Makes 4-6 servings, recipe created by Kalyn)

Ingredients:
2 onions, cut half both ways, then in thick slivers
2 tsp. finely minced garlic
1 T olive oil
2 T sweet Hungarian Paprika (I recommend Penzeys)
1 T hot Hungarian Paprika (I recommend Penzeys)
1/2 tsp. crushed caraway seed (optional)
4 cups homemade beef stock (or 3 cans, 14 oz. each)
3 cups roasted tomatoes or 2 cans(14.5 oz.) diced tomatoes
2 cups finely diced cabbage
1 lb. lean ground beef (ground chuck is best)
1 jar (12 oz.) roasted red peppers, diced into 1 inch pieces
sour cream for serving (I use light, do not use fat free sour cream with added sugar)

Instructions:
Heat large heavy frying pan, add oil, and saute onions about 5 minutes, until barely starting to color. Add garlic and saute 2 minutes more, then add paprika and caraway if using and saute 1 minute more.

Put onion/spice mixture into large soup pot. Deglaze pan with 1 cup of beef stock, then add that and rest of beef stock to soup pot. Add roasted tomatoes, cabbage and 2 cups water to soup pot and start to simmer.

Brown ground beef in frying pan until quite brown, breaking into small pieces as it cooks. When browned add to soup pot. Let simmer on very low heat one hour. (Taste for seasoning and add more paprika if desired. I personally think you can never have too much paprika in a soup like this.)

After one hour, add diced red peppers and simmer one hour more. Serve hot, garnished with sour cream.  This freezes very well.


South Beach Suggestions:
Made with lean ground beef and served with low fat sour cream, this is a great soup for any phase of the South Beach Diet. For phase 2 or 3, you could add a freshly baked loaf of 100% whole wheat bread. For dinner, you could add something like Arugula and Sweet Mini-Pepper Salad for even more great antioxidants.

Phase One Flashbacks:
January 13, 2012:  Red Kale and Cheese Omelette for Two
January 13, 2013:  Stir-Fried Marinated Tofu and Mushrooms

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Great Soups with Roasted Red Peppers:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Lentil Soup with Italian Sausage and Roasted Red Peppers from Kalyn's Kitchen
Roasted Red Pepper, Lentil, and Spinach Soup from Albion Cooks
Lentil Soup with Italian Sausage and Roasted Red Peppers from Kalyn's Kitchen
Chilled Red Pepper Soup from The Well Seasoned Cook
Black Bean Crockpot Stew with Roasted Red Pepper, Chicken, and Cilantro from Kalyn's Kitchen
counter customizable free hit(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon! counter customizable free hit

46 comments:

  1. Impressed? You bet! Haven't seen any spilled beans yet however ;-)

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  2. I love this kind of soup. Good for you and great tasting.

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  3. Yes wonderful soup. You also might want to try mixing in some eggplant that's been sauted and blended to a smooth consistency.

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  4. Goulash is one of the best soups around and your rendition looks delicious, Kalyn! It has suddenly got very cold in Edinburgh, so I'll be cooking hearty stews and soups for the next week. You've definitely inspired me to do something goulash-y.
    BTW - I don't think there is a definite agreement regarding potatoes&goulash anyway, so you don't have to worry about that!

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  5. This sounds so good. I believe I'll try it next week . . .

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  6. Im no cook, but I tried this recipe and loved it. Thanx

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  7. yum...cabbage is so good in soups!

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  8. Goulash is one of my all time favorite dishes, without the noodles, of course. This soup satisfies a craving for goulash in so many ways! Thanks for the update, Kalyn.

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  9. Such a pretty and soup and I like the addition of two kinds of paprika. I would be thrilled to have several containers of this in my freezer.

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  10. I've got a good goulash recipe and I can tell I would like yours better. Looks fabulous Kalyn. You arrived in Denver yesterday, darnit.

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  11. I'm part Hungarian, so the thought of this soup is enough to make my stomach growl. Great, rich flavors - I'm going to mark this for my next head of cabbage.

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  12. I have a question...I am starting SBD today! Your blog has been wonderful! I made the vegetable quiche cups for breakfast...How many are you suppose to have for bf? Just 1? How often do you space your meals and snacks?

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  13. Anonymous, it sounds to me like you need to read the book if you're asking this type of question. I recommend getting one at a thrift store and reading it so you understand why the diet works. Basically South Beach doesn't control portions that strictly on foods that are "good carbs" and "good fat". It's more about choosing the right types of food, then eating until you feel full. A few very calorie dense foods are limited (like nuts, avocados, oils) but for most things you should eat enough to feel full, eating three meals and two snacks every day for phase one.

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  14. Kalyn
    Soup looks great. You Egg Muffins were a huge hit with the husband. Loving it. Thanks. I posted with due credits to you

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  15. That looks delicious! I've been trying to eat healthier lately, thanks a lot!!

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  16. Look at those jewels- the color of this rich soup is beautiful!

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  17. Had this tonight for dinner and it was delicious. I have been cooking so many of your recipes and love them all. My husband said, "Where are you getting all of these good recipes?" Now he is a huge fan and looks forward to the next one.

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  18. Kathy, wow, thanks for that vote of confidence. So glad to hear you and your husband are enjoying the recipes.

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  19. We made a double batch tonight and it was incredible!! Had to up the paprika and add some cayenne for our palates, and we sliced the cabbage rather than dicing it, but otherwise it was perfect.

    Do you have reccomendations for making this in the crock pot? It may not be worth it since I'd want to brown the meat and onions anyway, but I'd appreciate your advice.

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  20. I think this could be made in the crockpot by omitting the water and maybe even cutting down on the beef stock. I'd follow the recipe as written, but put ingredients in the crockpot and add 3 cups stock. If the other ingredients were all covered that might be enough liquid. Let me know how it works if you try it.

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  21. I'm Hungarian and I love that you adapted this recipe for SB, which I'm doing right now. Something I've done for years to replace the potatoes with kohlrabi.

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  22. I love the idea of using kohlrabi for potatoes; thanks for sharing that!

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  23. I don't have hot paprika but I do have some of the Penzey's smoked paprika--do you think that would be a good substitute? Or would adding more regular paprika and cayenne be better?

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  24. Frugal momma, I think regular paprika with a couple of good pinches of cayenne would be closer to the flavor of hot paprika.

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  25. Fabulous, each time! Thank you Kalyn's.

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  26. Joelle, so glad you are enjoying it!

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  27. Kalyn, really looking forward to trying this goulash. Question about the beef stock, can I use beef broth? When you say say '3 cans', what size cans? Thank you.

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  28. Beef broth is fine, and you need enough to make 4 cups, which will be take 3 cans, 14 oz. each. (And you will have a little left over after you measure 4 cups.)

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  29. I can't believe that I'm just finding this recipe. My husband & I lived on Goulash Soup, crusty Kaiser rolls & beer when we were in Austria. I can't wait to try it. Thank you!!

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  30. Kalyn, I am once again making a delicious pot of soup using a recipe from your site. Tonight it's Goulash Soup with Red Peppers and Cabbage. Your wonderful website has completely changed how I eat lunch! Rather than make a sandwich (boring!) or a salad (leaves me hungry!) I make a delicious pot of soup on Sunday and have it for lunch all week. It packs easily and makes my colleagues at the high school where I work jealous! On Friday I freeze the rest in lunch-size portions so on the busy weeks when I can't make a pot of soup, I have a whole menu of soups to choose from! Thank you for giving me a healthful and convenient way to eat!

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  31. Just made this last week, and even though I didn't have any caraway seed, it still tasted awesome!! Definitely a keeper!

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  32. Thanks Kathy, so glad you liked it!

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  33. Looks and sounds great!
    (I am always careful when something's "low-fat" - there's often starch or other carbs involved, at least around here.)

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  34. My mom in Germany used to make Gulasch soup when lots of my parents friends came to visit. New Years eve was one of the occasions I remember. I make Gulasch all the time, but somehow have never made Gulasch soup for my family. Thanks for the reminder, Kalyn.

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  35. Nothing like a hot, spicy soup on a cold winter night. I love paprika, too - my favorite seasoning that goes in everything. Can't get Hungarian here, though LOL
    Happy New Year!

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  36. Katie, that is so odd. Why wouldn't they want to send it to France?

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  37. Planning to make this but I am confused about the tomato amounts. Are the roasted tomatoes available canned or are you roasting them yourself? And if canned, what size can? Would that size apply to the diced tomatoes as well? Sorry - I am new at this!!!

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  38. Stellagram, so sorry I was not clear. I have edit to include the link for homemade roasted tomatoes and specify 14.5 oz cans diced tomatoes and 14 oz. cans beef broth. Hope you enjoy!

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  39. Thank you, Kaylyn. I appreciate the prompt response. Hubby and I are hoping the South Beach diet can help us lose a combined 150 pounds, so I think I will be a regular visitor to your site!

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  40. Stellagram, wishing you the best of luck with that goal, and I hope my recipes will be helpful. You can do it!

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  41. Only a year late! This is amazing, Kalyn. Would have never suspected such simple ingredients could be so good. I used all hot paprika and 1-2 t cumin because I love the combination. Thanks again! Nurse Jen in NYC

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  42. Nurse Jen, so glad you enjoyed it And I'd never object to adding cumin, love it!

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  43. Would you freeze this after everything has been cooked? Or before simmering for the hour?

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    Replies
    1. Good question! If I knew I was planning to freeze I think I'd add the peppers and just simmer 10-15 minutes and then freeze it. Then simmer for a few minutes when you reheat the soup.

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