Mary Berry’s Goulash Soup is a beautifully comforting, Hungarian-inspired soup that combines tender beef, sweet bell peppers, and warming spices-particularly paprika-with a luscious tomato-based broth. It takes the traditional elements of a Hungarian goulash (which is often more stew-like) and transforms them into a rich, flavorful soup that’s perfect for both lunch and dinner.
What sets Mary Berry’s version apart is its balance of bold flavors with simplicity. Unlike the classic Hungarian version which might take hours and include more rustic cuts of meat or even dumplings, her soup is streamlined to be both accessible and deeply satisfying. This is a dish that offers the best of both worlds: the deep umami of slow-cooked beef, the sweetness of vegetables, and the warming kiss of spices-all in a comforting, spoonable form.
Mary Berry’s Goulash Soup Recipe
Ingredients Needed
To make Mary Berry’s Goulash Soup, you’ll need a thoughtful selection of pantry staples and fresh ingredients. Each plays a role in building the soup’s distinctive flavor profile:
Main Ingredients
- Olive oil – For browning the beef and sautéing the vegetables.
- Beef stewing steak (about 500g) – Cut into bite-sized cubes; chuck or braising steak works wonderfully for tenderness.
- Onions (2 large) – Finely chopped, they provide a deep savory base.
- Garlic cloves (2-3, crushed) – Brings depth and aromatic warmth.
- Carrots (2, sliced) – Add sweetness and a touch of texture.
- Red bell peppers (2, diced) – Essential for the classic goulash flavor.
- Tomato purée (2 tablespoons) – Intensifies the tomato richness.
- Chopped tomatoes (1 tin, 400g) – Creates the bulk of the soup base.
- Beef stock (around 1 liter) – Enriches the broth and ties flavors together.
- Paprika (1-2 tablespoons) – The heart of the dish; ideally use sweet Hungarian paprika.
- Bay leaves (1-2) – For aromatic undertones.
- Caraway seeds (optional, 1 teaspoon) – A traditional Hungarian addition that adds subtle earthiness.
- Salt and freshly ground black pepper – To season and balance.
- Fresh parsley (to garnish) – Adds freshness to the final bowl.
- Sour cream (optional, for serving) – A luxurious finishing touch.
Equipment Needed
While you won’t need any high-tech gadgets for this recipe, a few good-quality kitchen staples will make your cooking process smooth and enjoyable.
- Large heavy-based saucepan or Dutch oven – For browning meat and simmering soup evenly.
- Chopping board and sharp knife – To prep all your ingredients efficiently.
- Wooden spoon – Ideal for stirring without scratching your pan.
- Measuring spoons and jug – For accurate seasoning and liquid quantities.
- Ladle – To serve the soup elegantly into bowls.
- Soup bowls – Choose wide, deep bowls to do justice to the generous ladles of soup.
Instructions To Make Mary Berry’s Goulash Soup
Let’s walk step-by-step through this cozy cooking journey. The process is as delightful as the results!
1. Brown The Beef
Begin by heating a splash of olive oil in your large saucepan over medium-high heat. Once hot, add the beef in batches to avoid overcrowding. Brown the meat on all sides to develop that delicious caramelized flavor, then transfer to a plate.
2. Sauté The Vegetables
In the same pan, reduce the heat to medium. Add a touch more oil if needed and sauté the chopped onions until soft and golden-about 5-7 minutes. Add the crushed garlic, carrots, and bell peppers, cooking for a further 5 minutes. This step builds the aromatic base of the soup.
3. Add Paprika And Tomato Paste
Stir in the paprika and tomato purée, letting them cook for a minute or so. This helps ‘bloom’ the spices and remove any raw edge from the purée, releasing a deeply savory aroma.
4. Build The Broth
Return the browned beef to the pan. Add the canned tomatoes, beef stock, bay leaves, and caraway seeds (if using). Stir everything together and bring to a gentle simmer.
5. Simmer To Perfection
Cover the pot with a lid slightly ajar and simmer gently for about 1½ to 2 hours, or until the beef is meltingly tender and the flavors are beautifully melded. Stir occasionally and skim off any foam if needed.
6. Final Touches
Once cooked, taste and adjust the seasoning with salt and black pepper. Discard the bay leaves. For extra indulgence, swirl in a dollop of sour cream when serving and sprinkle over fresh chopped parsley.
Tips And Tricks
To make your Goulash Soup even more delightful, consider these expert tips and practical tweaks:
- Choose the Right Cut of Beef: Stewing cuts like chuck or shin become wonderfully tender after slow cooking. Avoid lean cuts, which may become tough.
- Don’t Skimp on Paprika: This spice is the soul of goulash. Use high-quality Hungarian paprika for the best flavor-and consider a mix of sweet and smoked for added complexity.
- Add Potatoes or Noodles: If you want to bulk it up further, diced waxy potatoes or egg noodles can be added halfway through the simmering process.
- Make It Ahead: Goulash soup actually improves after a day in the fridge, as the flavors meld even more deeply. Reheat gently for a next-day treat.
- Freezer-Friendly: This soup freezes exceptionally well. Portion it into containers for easy, hearty meals on demand.
- Serve with Crusty Bread: A slice of rustic sourdough or warm baguette is perfect for dipping and mopping up every last drop.
Mary Berry’s Goulash Soup is more than just a recipe-it’s a bowl of warmth, heritage, and homely comfort. With its deep red color, tender beef chunks, and rich, paprika-laced broth, it’s a dish that pleases both the heart and the palate. Whether you’re cooking for your family on a winter evening or impressing friends with a cozy dinner, this soup is sure to deliver satisfaction with every spoonful.
So gather your ingredients, warm up your stove, and let the comforting aroma of this hearty soup fill your kitchen. And don’t forget that final dollop of sour cream-it’s like the cherry on top of a very savory cake.
Easy Recipe Variations For Mary Berry’s Goulash Soup
Mary Berry’s Goulash Soup is a delightful and hearty dish that brings warmth and flavor to any table. It’s a perfect combination of tender meat, rich paprika, and vegetables. But like any classic recipe, it offers a lot of flexibility for easy variations, allowing you to tailor it to your preferences, dietary needs, or what you have on hand. Let’s explore some ways you can adjust the basic recipe:
1. Vegetarian Goulash Soup
If you’re looking to make a vegetarian version of Mary Berry’s Goulash Soup, it’s incredibly simple to swap out the meat for plant-based alternatives. Instead of beef or pork, consider using hearty root vegetables like parsnips, sweet potatoes, and carrots. You can also introduce protein-rich beans such as kidney beans, lentils, or chickpeas to keep the soup satisfying. Using vegetable broth in place of beef stock will keep the flavor depth intact while maintaining a lighter, plant-forward profile.
2. Spicy Goulash Soup
If you enjoy a little heat in your meals, try turning up the spice level. While the traditional recipe includes paprika for warmth, you can add a variety of chili peppers to intensify the flavor. Use fresh chili peppers like jalapeños, serranos, or even a bit of smoked chipotle for a smoky, fiery twist. You can also incorporate hot paprika or a dash of cayenne pepper to give the soup an extra kick. Don’t forget to adjust the level of heat to your liking!
3. Creamy Goulash Soup
For a creamier version of the soup, you can introduce dairy or plant-based substitutes. Adding a swirl of heavy cream or sour cream towards the end of cooking will make the soup rich and velvety. If you prefer a dairy-free option, coconut milk can create a silky texture while imparting a subtle sweetness. To maintain the flavor integrity, use a light hand with the cream to avoid overpowering the dish’s savory and smoky notes.
4. Goulash Soup With Dumplings
Mary Berry’s Goulash Soup can be made even heartier with the addition of fluffy dumplings. The light, spongy texture of the dumplings complements the rich broth beautifully. You can either make traditional flour-based dumplings or try a twist by adding cheese to the dumpling mix for a cheesy surprise. For extra flavor, sprinkle fresh herbs such as parsley or chives on top before serving.
5. Slow-Cooked Goulash Soup
For a more hands-off approach, you can slow-cook Mary Berry’s Goulash Soup. Simply brown the meat and then add all the ingredients to a slow cooker, allowing the flavors to develop over several hours. The long cooking time will make the meat incredibly tender, and the vegetables will break down into a luxurious, thick broth. This method is perfect for busy days or when you’re entertaining guests, as it requires minimal active cooking time.
Storing Leftovers
One of the great things about Mary Berry’s Goulash Soup is that it stores wonderfully, allowing you to enjoy it for several days after cooking. Here’s how you can properly store leftovers to maintain the soup’s flavor and quality:
Refrigeration
If you plan to eat the leftovers within 3-4 days, storing the soup in an airtight container in the refrigerator is the best option. Let the soup cool to room temperature before placing it in the fridge, as this helps to avoid raising the temperature inside your fridge, which can affect other foods. When you’re ready to enjoy it again, simply reheat it on the stovetop or in the microwave. The flavors will have melded even more, making it taste even better the second time around!
Freezing
Goulash soup also freezes exceptionally well, which makes it perfect for meal prepping. To freeze it, let the soup cool completely, then transfer it to a freezer-safe container. You can store it for up to 3 months in the freezer. When you’re ready to eat it, defrost it overnight in the refrigerator, then reheat it gently on the stovetop. The only thing to watch out for is if you’ve added dairy, like cream or sour cream, as this can sometimes cause the soup to separate when frozen. If you plan to freeze it, consider leaving the dairy out and adding it when reheating.
Tips For Reheating
If you find that the soup has thickened too much after being stored, you can always add a splash of broth or water while reheating to reach your desired consistency. Just be sure to stir well to incorporate the liquid evenly.
What To Eat With Mary Berry’s Goulash Soup?
Mary Berry’s Goulash Soup is a filling meal on its own, but pairing it with complementary sides can elevate the dining experience. Here are some excellent choices for what to serve alongside it:
1. Crusty Bread Or Rolls
A slice of hearty, crusty bread or a soft, warm roll is perhaps the most classic side to serve with any soup. The bread’s crunch provides a satisfying contrast to the soup’s smooth, rich texture. You can use a sourdough loaf, rustic baguette, or even a simple buttered roll to mop up the flavorful broth.
2. Potato Salad
A light, tangy potato salad can be an excellent side dish to balance the richness of the goulash soup. A creamy version with mustard, herbs, and a touch of vinegar complements the smoky and savory notes in the soup. For a variation, a warm, mustard-based potato salad can work wonders too, adding an extra layer of flavor to the meal.
3. Pickles Or Sauerkraut
A little tanginess can cut through the richness of the goulash soup, making pickles or sauerkraut a great accompaniment. The acidity of the pickles will provide a nice contrast to the deep, smoky flavors of the soup. Sauerkraut, with its tartness, pairs especially well with the hearty, meaty version of the goulash soup, bringing a touch of European tradition to the dish.
4. Green Salad
A light and refreshing green salad with a simple vinaigrette can provide a crisp and bright contrast to the heavier soup. Use mixed greens, arugula, or spinach with a tangy lemon dressing, and perhaps add a few shaved Parmesan shavings for an added touch of flavor.
5. Cheese And Crackers
For a more rustic pairing, a plate of assorted cheeses and crunchy crackers can be a delightful addition. Strong cheeses like aged cheddar, gouda, or a tangy goat cheese work wonderfully with the rich soup, while the crackers provide the perfect crunch.
Conclusion
Mary Berry’s Goulash Soup is a versatile and comforting dish that can easily become a staple in any kitchen. With its balance of rich flavors, tender meat (or hearty vegetables for a vegetarian version), and smoky paprika, it’s a meal that can be tailored to suit a variety of tastes and dietary preferences. Whether you’re making it extra spicy, adding dumplings for extra heartiness, or slow-cooking it for maximum flavor, the variations are endless.
Leftovers are just as delicious, and with a little care in storing them, you can enjoy this comforting soup for days after you’ve made it. Pair it with crusty bread, a tangy salad, or even some pickles to create a full, satisfying meal. It’s the kind of dish that not only nourishes but brings people together, whether it’s for a cozy night in or a casual gathering with friends.
FAQs
What Ingredients Are Needed For Mary Berry’s Goulash Soup Recipe?
Mary Berry’s goulash soup recipe typically requires beef stew meat, onions, garlic, red bell peppers, tomatoes, carrots, potatoes, and a mix of spices such as paprika, caraway seeds, and bay leaves. You’ll also need beef stock, salt, and pepper to bring all the flavors together, along with a bit of oil for cooking the meat and vegetables. For a creamy finish, a dollop of sour cream is often added before serving.
How Long Does It Take To Cook Mary Berry’s Goulash Soup?
Mary Berry’s goulash soup takes about 1.5 to 2 hours to cook. The beef stew meat needs time to tenderize, usually simmering for at least 1 hour, while the vegetables cook to a perfect consistency. If you’re using a slow cooker, the cooking time can be longer but more hands-off, allowing the flavors to meld beautifully over 4 to 6 hours on low heat.
Can I Make Any Substitutions In Mary Berry’s Goulash Soup Recipe?
Yes, there are several substitutions you can make based on dietary preferences or what you have on hand. For example, you can use chicken or pork instead of beef. If you’re looking for a vegetarian version, you can replace the meat with mushrooms or tempeh for a hearty texture. For the paprika, you can use sweet, smoked, or hot paprika depending on your spice tolerance. If you’re out of caraway seeds, cumin can provide a similar earthy flavor. Adjust the beef stock to a vegetable or chicken stock for a lighter taste.
