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Goulash Soup

 Goulash Soup
I found this recipe in a church cookbook and modified it slightly so it tastes just like the goulash soup we had while visiting Germany a few years ago. It's now become a family favorite at our house.
16 ServingsPrep: 10 min. Cook: 3-1/2 hours


  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 2 pounds meaty beef soup bones
  • 1 quart fresh tomatoes, peeled and chopped
  • 1 medium onion, chopped
  • 4 large potatoes, peeled and diced
  • 6 medium carrots, sliced
  • 3 celery ribs, sliced
  • 3 cups chopped cabbage
  • 3 tablespoons Worcestershire sauce
  • 2 to 4 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 tablespoons minced fresh parsley


  • In a large kettle or Dutch oven, cover stew meat and soup bones with
  • water. Simmer, covered, about 2 hours or until meat is tender.
  • Remove meat from bones; strain broth and discard bones. Return broth
  • and meat to kettle. Add the next nine ingredients. Simmer, covered,
  • about 1 hour or until vegetables are tender. Sprinkle with parsley.
  • Yield: about 16 servings (4 quarts).
Nutritional Facts: 1 serving (1 cup) equals 222 calories, 6 g fat (2 g saturated fat), 44 mg cholesterol, 385 mg sodium, 24 g carbohydrate, 3 g fiber, 18 g protein.

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Goulash Soup (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.