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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.
  • Total Time
    Prep: 10 min. Cook: 3-1/2 hours
  • Makes
    about 16 servings (4 quarts)


  • 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.
Nutrition Facts
1 cup: 222 calories, 6g fat (2g saturated fat), 44mg cholesterol, 385mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 18g protein.

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