Low-carb Goulash soup

Low-carb Goulash soup

Cold nights just got a little warmer. Once you’ve experienced the complex, gentle spices and rich textures in this low-carb version of the traditional Hungarian shepherd’s dish, you’ll always know where to turn on a chilly evening. Hearty. comforting. And oh-so easy.

Low-carb Goulash soup

Cold nights just got a little warmer. Once you’ve experienced the complex, gentle spices and rich textures in this low-carb version of the traditional Hungarian shepherd’s dish, you’ll always know where to turn on a chilly evening. Hearty. comforting. And oh-so easy.
USMetric
6 servingservings

Ingredients

  • 1 1 yellow onionyellow onions
  • 2 2 garlic clovegarlic cloves
  • 8 oz. 225 g celery root or rutabaga
  • 1 1 red bell pepperred bell peppers
  • 15 oz. 450 g ground lamb or ground beef
  • 4¼ oz. 120 g butter or olive oil
  • 1 tbsp 1 tbsp paprika powder
  • ¼ tsp ¼ tsp cayenne pepper
  • 1 tbsp 1 tbsp dried oregano
  • ½ tbsp ½ tbsp crushed caraway seeds
  • 1 tsp 1 tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • 15 oz. 400 g crushed tomatoes
  • 2½ - 3 cups 600 - 700 ml water
  • 1½ tsp 1½ tsp red wine vinegar
For serving
  • 1 cup 240 ml sour cream or mayonnaise
  • fresh parsley, for garnish

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Peel and chop the vegetables finely.
  2. Sauté the onion and garlic, with a generous amount of oil or butter, in heavy pan over medium heat until softened.
  3. Add the ground meat and sauté, stirring occasionally, until cooked through and browned.
  4. Add the bell pepper, celery root, paprika, cayenne, oregano, caraway, salt and pepper. Stir for about 1 minute. Pour in the tomatoes and 2 cups of water.
  5. Increase the heat and bring the soup to a light boil. Let simmer for 10 minutes.
  6. Add remaining water and vinegar before serving.
  7. Serve with finely chopped parsley and dollop of sour cream or mayonnaise.

Tip!

Lamb really is the star of this soup, but if you’re not a fan—or you don’t have any on hand—try any ground meat you like. Beef is nice and hearty, with a subtler flavor than lamb, while ground chicken or turkey lend a milder flavor. And remember, almost all soups develop even more flavor after a day or two, so go ahead a make it ahead of time. You can get an even richer, more complex flavor by sautéing in half butter and half olive oil.

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19 comments

  1. Zoe
    Sounds delicious and will be trying this week - but I think you've omitted the red bell peppers from the list of ingredients.
  2. CS
    I'm very excited to try this recipe, but I'm wondering if you could provide directions how to make it in a slow cooker? It would save me a lot of time if I could just put it all in a crock pot before I leave to work and then have it ready to eat when I come home.
  3. Gregg C Coleman
    What is the calorie per serving?
  4. 1 comment removed
  5. Luci
    This looks good, but are you guys ever going to ACTUALLY put all the nutritional information? Great, 12g of carbs, but I still need to know how many calories. This is pretty basic stuff here and makes me not want to look at any of your recipes anymore. Even just the calorie count, grams of fat, protein, and carbs would be much better than this percentage stuff you have going. Fiber content would be nice to know, as well. This is so frustrating with your recipes.
    Reply: #6
  6. Peter Biörck Team Diet Doctor
    Hi Luci!

    Sorry but we don't want to promote to much "counting" that's why we only have the carbs in gram.

    But If you feel that this is important to you then use the formula below to calculate, a bit complicated though. ;-)

    (%PROTEIN / %CARB) * gram_CARB = gram_PROTEIN
    (%FAT / %CARB) * 4/9 * gram_CARB = gram_FAT

    gram_CARB * 4 + gram_PROTEIN*4 + gram_FAT*9 = CALORIES

  7. Elisa
    This is a firm favourite with my family. Freezes well too.
  8. 1 comment removed
  9. L
    Or input the ingredients onto my fitness pal and save the recipe. The app will calculate it for you.
  10. Tammy
    This soup is absolutely delicious. Very filling!! Although not a big fan of lamb, cooked it with & absolutely loved it. Followed the recipe to a T. Will be my staple for this winter. PS: Could not find the caraway seeds to save my life. I’m in the US & Whole Foods did not have it.
  11. Lucinda
    Help. The brussel sprout and red onion recipe states 1/6th ounce of butter for 1 person and 2oz for 2 persons. Something is wrong here?
  12. Jacqueline
    I made this last week and it was so good! thank you so much!
  13. Linda Bolding
    What's up with the 125 - 150 tap water?!
  14. Teresa Krul
    it says 11 grams of carbs but how much is one serving? how many cups or ounces equals one serving?
    Reply: #15
  15. Peter Biörck Team Diet Doctor
    Hi Teresa Krul!

    On the left hand side of the recipe where you can choose between US/Metric, there you also can find a drop down menu for servings. Chose one serving and you will get your data.

    it says 11 grams of carbs but how much is one serving? how many cups or ounces equals one serving?

  16. Camilla
    Is it just me or are the serving sizes a bit, eh, small? Changing the measurements for this to 3 servings, it says 225 g of ground meat, 60g of butter and not a lot of veggies (1/2 an onion, 1/2 a red pepper, 100g celery, 200 g tomatoes). For me that is one meal.. And I'm a small woman (165 cm, 56 kg). Maybe I'm just a glutton?
  17. R0BERT
    Wow what a list of receipts I got today ..and guess what I going tp cook flat bread and later Gabaliya Thanks
    ROBERT WHITE
  18. Carolyn
    Since collagen is so important, why not substitute the water for bone broth (if you have it on hand).
    Reply: #19
  19. Kristin Parker Team Diet Doctor

    Since collagen is so important, why not substitute the water for bone broth (if you have it on hand).

    Yes, that would be a great substitution!

  20. Lisa
    Wal-Mart sells caraway seeds
  21. Karen
    I just kind of threw this together - used all the ingredients but didn't measure anything and added the cooked mushrooms/onions left over from breakfast (not sure they are allowed-I just became a member and haven't read all the info) . I didn't have a bell pepper and threw in all the spices but didn't measure any of them. I also threw in some water to kind of make it soup and it was DELICIOUS!!!! Definitely a favorite for me!!! Thanks SO much for sharing!!!! This is the type of food we ate when I was a kid before pasta and fast food. Ya, dates me but I've come full circle.
    So in other words I used the little bit of hamburger I had, a stalk of celery, a small raw tomato, roasted garlic I had and left-over onions and mushrooms and a little bit of water. It made 2 servings. A great way to put a meal together with the few odds and ends I had in the house. Thanks again!!!!

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