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This delicious Mary Berry Goulash Soup is a hearty, comforting meal perfect for chilly days. It’s packed with tender beef, soft potatoes, and a rich paprika-spiced broth. Quick to prepare with simple, everyday ingredients, it’s a flexible recipe you can tweak to your taste. Serve it hot with a dollop of soured cream for extra indulgence!
This Mary Berry Goulash Soup Recipe Is From Complete Cookbook by Mary Berry
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Ingredients Needed
Main Ingredients
- 2 red peppers or 4 jarred roasted red peppers (drained and chopped)
- 2 tbsp sunflower oil
- 500 g stewing beef, trimmed and cut into 3.5 cm (1½ in) pieces
- 2 large onions, thickly sliced
- 750 g potatoes, peeled and diced
Seasoning & Flavours
- 1 tbsp plain flour
- 2 tsp paprika
- 1.5 litres (2½ pints) beef stock
- 1 x 400 g tin chopped tomatoes
- 2 tbsp tomato purée
- 1 tbsp red wine vinegar
- 1 garlic clove, crushed
- 1 bay leaf
- Salt and black pepper
- Dash of Tabasco sauce
Optional Garnish
- Soured cream
- Snipped fresh chives
How To Make Goulash Soup Recipe
- Prepare the peppers: Roast and peel the fresh peppers if using; chop into chunks. Drain and chop jarred roasted peppers if using.
- Brown the beef: Heat the sunflower oil in a large pan. Add the beef and brown it all over.
- Cook the onions and spices: Add the onions, peppers, flour, and paprika to the pan. Stir well over high heat for 1–2 minutes.
- Simmer the soup: Add the beef stock, chopped tomatoes, tomato purée, red wine vinegar, crushed garlic, and bay leaf. Season with salt and black pepper, bring to a boil, cover, and simmer for 1½ hours.
- Add the potatoes: Stir in the diced potatoes and cook for another 30 minutes until the beef and potatoes are tender. Remove and discard the bay leaf.
- Season and serve: Add a dash of Tabasco sauce, adjust the seasoning, and serve hot. Garnish with soured cream and snipped chives if desired.

Recipe Tips
- Brown the beef properly: Ensure the beef is browned on all sides before adding other ingredients. This helps develop a rich flavour.
- Use freshly roasted peppers: If possible, roast your own peppers instead of using jarred. Fresh peppers add a deeper, smokier taste to the soup.
- Simmer slowly: Let the soup simmer gently for at least 1½ hours. This allows the flavours to meld together for a tastier result.
- Adjust the spice level: Add Tabasco sauce to taste. Start with a small amount and gradually add more for the perfect heat.
- Don’t skip the garnish: A dollop of sour cream and fresh chives on top adds creaminess and a fresh flavour contrast to the soup.
How To Store Leftovers
- Refrigerate: Put leftovers goulash soup in a sealed container and keep it in the fridge for up to 3 days.
- Freeze: Pour leftovers goulash soup into a freezer-safe container, leaving space for freezing. Freeze for up to 3 months. Defrost it in the fridge overnight before warming it up on the stove.
- Reheating: Warm leftovers goulash soup on the stove over medium heat for 8–10 minutes, stirring occasionally, or microwave it in a microwave-safe bowl for 2–3 minutes.
Nutrition Facts
Serving Size: 1 serving (approximately 1/6 of the recipe)
- Calories: 572 kcal
- Total Fat: 43 g
- Saturated Fat: 19 g
- Cholesterol: 124 mg
- Sodium: 655 mg
- Potassium: 984 mg
- Total Carbohydrate: 13 g
- Dietary Fiber: 3 g
- Sugars: 5 g
- Protein: 34 g
Try More Mary Berry Recipes:
- Mary Berry Roasted Tomato and Garlic Soup Recipe
- Mary Berry French Onion Soup With Mustard Cheese Croûtes
- Mary Berry Curried Lentil and Spinach Soup Recipe
- Mary Berry Dolcelatte And Leek Soup With Parmesan Crisps
- Mary Berry Curried Parsnip Soup Recipe

Mary Berry Goulash Soup Recipe
Author: Rihab Mimouni Cooking Method:Simmering Cuisine:British Courses:Soups Recipe Keys:MMary Berry Goulash Soup Recipe
Difficulty:BeginnerPrep time: 15 minutesCook time:2 hours Total time:2 hours 15 minutesServings: 6 minutesCalories:572 kcal Best Season:Suitable throughout the year
Description
This delicious Mary Berry Goulash Soup is a hearty, comforting meal perfect for chilly days. It’s packed with tender beef, soft potatoes, and a rich paprika-spiced broth. Quick to prepare with simple, everyday ingredients, it’s a flexible recipe you can tweak to your taste. Serve it hot with a dollop of soured cream for extra indulgence!
Ingredients
Main Ingredients
Seasoning & Flavours
Optional Garnish
Instructions
- Prepare the peppers: Roast and peel the fresh peppers if using; chop into chunks. Drain and chop jarred roasted peppers if using.
- Brown the beef: Heat the sunflower oil in a large pan. Add the beef and brown it all over.
- Cook the onions and spices: Add the onions, peppers, flour, and paprika to the pan. Stir well over high heat for 1–2 minutes.
- Simmer the soup: Add the beef stock, chopped tomatoes, tomato purée, red wine vinegar, crushed garlic, and bay leaf. Season with salt and black pepper, bring to a boil, cover, and simmer for 1½ hours.
- Add the potatoes: Stir in the diced potatoes and cook for another 30 minutes until the beef and potatoes are tender. Remove and discard the bay leaf.
- Season and serve: Add a dash of Tabasco sauce, adjust the seasoning, and serve hot. Garnish with soured cream and snipped chives if desired.
Notes
- Brown the beef properly: Ensure the beef is browned on all sides before adding other ingredients. This helps develop a rich flavour.
- Use freshly roasted peppers: If possible, roast your own peppers instead of using jarred. Fresh peppers add a deeper, smokier taste to the soup.
- Simmer slowly: Let the soup simmer gently for at least 1½ hours. This allows the flavours to meld together for a tastier result.
- Adjust the spice level: Add Tabasco sauce to taste. Start with a small amount and gradually add more for the perfect heat.
- Don’t skip the garnish: A dollop of sour cream and fresh chives on top adds creaminess and a fresh flavour contrast to the soup.
Keywords:Mary Berry Goulash Soup Recipe