📝 About This Recipe
While its roots are Hungarian, the Gulaschsoppa has become a beloved staple of Swedish 'husmanskost' and a legendary après-ski tradition in the Nordic mountains. This version is a hearty, warming embrace in a bowl, featuring tender beef, earthy root vegetables, and a vibrant paprika-infused broth. It is distinguished from the original Hungarian version by its slightly thinner, soupier consistency and the classic Scandinavian addition of a cool dollop of crème fraîche.
🥗 Ingredients
The Meat and Aromatics
- 1.5 lbs Beef Chuck (Högrev) (cut into small 1/2 inch cubes)
- 2 large Yellow Onions (finely diced)
- 4 pieces Garlic Cloves (minced)
- 2 tablespoons Butter (for browning)
Vegetables and Spices
- 3 tablespoons Sweet Hungarian Paprika (high quality is essential)
- 1 teaspoon Smoked Paprika (for a subtle depth)
- 1 teaspoon Caraway Seeds (crushed slightly in a mortar and pestle)
- 4 medium Potatoes (peeled and cut into small cubes)
- 1 large Red Bell Pepper (diced)
- 3 tablespoons Tomato Paste
The Broth
- 6 cups Beef Stock (high quality or homemade)
- 2 pieces Bay Leaves
- 1 teaspoon Dried Marjoram
- to taste Salt and Black Pepper
For Garnish
- 1/2 cup Crème Fraîche (for serving)
- 1/4 cup Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Begin by patting the beef cubes dry with paper towels. Season them generously with salt and black pepper.
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2
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Brown the beef in batches to avoid crowding, ensuring a deep golden crust forms on all sides. Remove beef and set aside.
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3
Lower the heat to medium. In the same pot, add the diced onions. Sauté for 8-10 minutes until soft and translucent, scraping up the brown bits from the bottom of the pot.
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4
Add the minced garlic and tomato paste to the onions. Cook for another 2 minutes until the tomato paste turns a dark brick red and smells fragrant.
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5
Stir in both types of paprika and the crushed caraway seeds. Toast the spices for only 30-60 seconds—be careful not to burn them as paprika can become bitter if overheated.
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6
Return the browned beef and any accumulated juices to the pot. Stir well to coat every piece of meat in the spice mixture.
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7
Pour in the beef stock and add the bay leaves and dried marjoram. Bring the liquid to a gentle boil.
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8
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for about 60-70 minutes. The beef should be starting to get tender but not falling apart yet.
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9
Add the cubed potatoes and diced red bell pepper to the pot. If the soup looks too thick, add a splash more water or stock.
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10
Continue to simmer, covered, for another 25-30 minutes until the potatoes are fork-tender and the beef is melt-in-your-mouth soft.
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11
Remove the bay leaves. Taste the soup and adjust the seasoning with more salt or pepper if needed. Some chefs add a tiny pinch of sugar to balance the acidity of the tomatoes.
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12
Ladle the hot soup into deep bowls. Top each serving with a generous dollop of cold crème fraîche and a sprinkle of fresh parsley.
💡 Chef's Tips
For the best flavor, make the soup a day in advance; the spices meld and deepen beautifully overnight. Always use 'Sweet Hungarian Paprika' (labeled as Édesnemes) rather than generic paprika for that authentic, rich flavor. Cut your meat and potatoes into small, uniform cubes (about 1/2 inch) so you get a bit of everything in every spoonful. Do not skip the caraway seeds; they provide the essential 'earthy' backbone that defines Scandinavian-style goulash. If you prefer a thicker base, you can mash a few of the cooked potato cubes against the side of the pot at the end of cooking.
🍽️ Serving Suggestions
Serve with a thick slice of buttered sourdough or traditional Swedish rye bread (Rågbröd). A side of sharp Västerbottensost cheese or aged cheddar is a classic Nordic accompaniment. Pair with a cold, crisp pilsner or a glass of robust red wine like a Syrah. For a true Swedish experience, follow the soup with thin pancakes (pannkakor) and jam for dessert.