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Hungarian-Inspired Goulash Soup with Kohlrabi 🍲

This hearty Hungarian-inspired goulash soup combines tender beef, smoky paprika, and a colorful medley of vegetables for a comforting one-pot meal. A unique twist replaces potatoes with crunchy kohlrabi, making the dish lighter yet still deeply satisfying. Packed with mushrooms, green beans, peppers, and a richly spiced tomato broth, this soup delivers a balance of warmth, texture, and bold flavor. Perfect for cozy dinners, meal prep, or family gatherings, it’s a wholesome recipe that feels both traditional and refreshing.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 bowls
Course: Dinner, Main Course, Soup
Cuisine: Europian
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1.5 lb beef chuck steak cut into cubes
  • 1 large onion diced
  • 1 medium red bell pepper diced (or use orange)
  • 2 cups mushrooms sliced (champignons)
  • 2 cups green beans trimmed
  • 2 cups kohlrabi peeled and cubed
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp marjoram
  • 2 pcs bay leaves
  • 3 pcs allspice berries
  • 1/2 tsp granulated garlic or use 2 fresh cloves
  • 1/2 tsp chili flakes adjust to taste
  • 1 small fresh chili pepper optional, for heat
  • to taste salt and black pepper
  • 2 tbsp cooking oil for browning
  • as desired sour cream or heavy cream for serving
  • 2 tbsp fresh parsley chopped, for garnish
  • 2 tbsp pumpkin seeds toasted, optional garnish

Method
 

Cooking Instructions
  1. 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.
  2. Stir in diced onion, bell pepper, and mushrooms. Cook for 5–7 minutes until softened and fragrant.
  3. Pour in the beef broth, scraping up any browned bits from the bottom of the pot to build flavor.
  4. 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.
  5. Add cubed kohlrabi and continue cooking for 8–10 minutes, until softened but still slightly firm.
  6. Stir in tomato paste, mix well, and simmer for another 3–5 minutes. Adjust seasoning as needed.
  7. 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.