When the weather calls for something warming, few dishes hit the spot like a bowl of goulash soup. Traditionally hearty and rustic, this Central European classic combines tender beef, bold spices, and a medley of vegetables. But this version has a fresh spin: instead of potatoes, crisp-tender kohlrabi steps in, giving the dish a lighter texture without sacrificing substance. The result is a smoky, slightly spicy, deeply savory soup that feels both traditional and new—perfect for cozy dinners or big-batch cooking.
Unlike some goulash recipes that lean heavy or overly starchy, this one balances rich flavors with freshness. The addition of green beans and mushrooms provides variety in texture, while smoked paprika and chili lend warmth that makes the broth unforgettable. Serve it with a swirl of cream, fresh parsley, or a sprinkle of pumpkin seeds for a finish that feels restaurant-worthy at home.
What Makes This Goulash Soup Different
This isn’t your standard goulash. While many recipes rely heavily on potatoes, this one introduces kohlrabi, a crunchy root vegetable with a mild, slightly sweet flavor. It holds its shape beautifully when simmered, offering texture without becoming mushy. This small change makes the soup both lighter and more nutrient-rich.
Another standout feature is the layering of flavors. Browning the beef before simmering develops a deep, savory base. Then, vegetables like peppers and mushrooms build complexity, while paprika, garlic, and marjoram bring the familiar Hungarian-inspired profile. Finally, tomato paste rounds out the broth with richness and body.
Ingredients You’ll Need
Since this is a flexible, hearty soup, quantities can be adjusted depending on how much you want to cook. Think of this recipe as a blueprint you can scale up or down.
Core Ingredients:
- Beef chuck or stew meat – marbled cuts hold up best during simmering
- Red or orange bell pepper – adds sweetness and color
- Kohlrabi – a lighter substitute for potatoes
- Onion – the aromatic backbone
- Green beans – fresh or frozen, trimmed
- Mushrooms (champignons) – earthy balance to the broth
- Tomato paste – for richness and depth
- Beef broth – homemade or store-bought
Seasonings:
- Salt and black pepper – base seasoning
- Granulated garlic – or fresh garlic cloves
- Marjoram – signature herbal note in many goulash recipes
- Bay leaves & allspice – add warm undertones
- Smoked paprika – essential for that bold, smoky flavor
- Chili flakes & fresh chili pepper – adjust to taste for heat
Optional garnishes:
- Sour cream or heavy cream
- Fresh parsley
- Toasted pumpkin seeds
Step-by-Step Method
1. Brown the Meat for Flavor
Cut the beef into bite-sized cubes. Heat oil in a heavy pot or Dutch oven, and sear the meat until golden. This step builds depth and prevents the soup from tasting flat. Remove excess moisture as it cooks to achieve true browning.
2. Add Aromatics and Vegetables
Once the meat is lightly browned, stir in diced onions, bell peppers, and mushrooms. Cook until softened and fragrant. These vegetables form the flavor foundation of the soup.
3. Build the Broth
Pour in beef broth (or a mix of broth and water if you prefer a lighter base). Scrape up any browned bits from the bottom of the pot for maximum flavor.
4. Season Generously
Add smoked paprika, marjoram, garlic, bay leaves, allspice, and chili flakes. Toss in green beans and simmer gently for about 30–35 minutes, allowing the beef to tenderize.
5. Add the Kohlrabi Last
Stir in peeled and cubed kohlrabi near the end of cooking. Let it simmer until just tender but still slightly firm. Overcooking will make it lose its satisfying crunch.
6. Finish with Tomato Paste
Stir in tomato paste to enrich the broth and give it body. Simmer for a few more minutes, adjusting seasoning as needed.
7. Garnish and Serve
Ladle the soup into bowls and top with cream, parsley, or pumpkin seeds. A slice of rustic bread or dark rye is the perfect companion.
Why Use Kohlrabi Instead of Potatoes?
Kohlrabi may not be a staple in every kitchen, but it deserves a place here. Its mild sweetness pairs well with smoky and spicy flavors. Nutritionally, it’s lighter than potatoes, making this soup a bit less heavy without sacrificing satisfaction. It also keeps its shape better, providing a pleasant bite in each spoonful.
Flavor Variations and Add-Ins
- For extra richness: Add a splash of red wine after browning the meat.
- To make it heartier: Stir in cooked barley or farro for additional texture.
- Vegetarian version: Skip the beef, double the mushrooms, and use vegetable broth.
- For more heat: Add extra fresh chili peppers or smoked hot paprika.
Tips for the Best Goulash Soup
- Choose the right beef: Chuck steak or shoulder works best—lean cuts will dry out.
- Don’t skip browning: Caramelization deepens the flavor and creates a richer broth.
- Simmer gently: A slow simmer ensures tender meat without drying it out.
- Taste as you go: Paprika and chili levels vary—adjust spice to your preference.
- Rest before serving: Like most stews, the flavors develop even more after a short rest or the next day.
Serving Suggestions
This soup stands on its own, but you can elevate it further with thoughtful sides:
- Crusty artisan bread for dipping
- A simple green salad to balance richness
- Pickled cucumbers or sauerkraut for a sharp contrast
- A glass of red wine or dark beer to complement the smoky notes
Storing and Reheating
Goulash soup keeps well, making it a great make-ahead meal.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight before reheating.
- Reheat: Gently warm on the stovetop, adding a splash of broth or water if the soup thickens too much.
Final Thoughts
This Hungarian-inspired goulash soup with kohlrabi is proof that small tweaks can transform a classic into something fresh and exciting. Smoky, savory, and brimming with vegetables, it’s a satisfying one-pot meal you’ll want to revisit often. Whether served on a chilly evening or made ahead for busy weeks, it’s the kind of recipe that feels timeless yet new every time you ladle it into a bowl.
Hungarian-Inspired Goulash Soup with Kohlrabi 🍲
Ingredients
Method
- Heat oil in a large pot or Dutch oven. Add cubed beef and sear until browned on all sides. Allow excess moisture to evaporate for proper browning.
- Stir in diced onion, bell pepper, and mushrooms. Cook for 5–7 minutes until softened and fragrant.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pot to build flavor.
- Season with smoked paprika, marjoram, garlic, bay leaves, allspice, chili flakes, fresh chili (if using), and salt and pepper. Add the green beans. Simmer gently for about 30–35 minutes until beef begins to tenderize.
- Add cubed kohlrabi and continue cooking for 8–10 minutes, until softened but still slightly firm.
- Stir in tomato paste, mix well, and simmer for another 3–5 minutes. Adjust seasoning as needed.
- Serve hot, garnished with a swirl of cream, fresh parsley, and toasted pumpkin seeds if desired.
Notes
- For best flavor, use well-marbled beef such as chuck or shoulder.
- Kohlrabi adds crunch and sweetness but can be swapped with potatoes if unavailable.
- This soup tastes even better the next day as the flavors meld together.
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