Goulash Souppe is a dish that speaks of warmth, patience, and the deep comfort of shared meals.

Rooted in Central European tradition, this hearty soup transforms simple ingredients—meat, roots, spices, and time—into something richly nourishing.

This is food meant for cold days and long conversations, where the gentle rhythm of cooking mirrors the steady pace of winter life.

Each bowl offers both sustenance and connection—to the land that produced its ingredients, to the traditions that shaped its preparation, and to the people gathered around the table.

Served steaming and fragrant, this goulash souppe invites you to slow down, savor each spoonful, and enjoy the simple abundance of a meal made with care.

Goulash Souppe Ingredients

¼ cup olive oil
1 pound grass-fed beef, stew meat, or kebab meat
2 yellow onions, diced
1/2 cup red wine
1 head garlic, cloves separated, peeled, and chopped
4 stalks celery, chopped
4 carrots, diced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Hungarian paprika
1 teaspoon dried thyme
1/2 teaspoon caraway seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 bay leaf
1/4 cup tomato paste
4 cups beef broth
Minced fresh parsley, for garnish

Goulash Souppe Instructions

1. Heat the oil in a stock pot over medium heat. Add the beef and onions and sauté until the beef is cooked through, about 5 minutes.

2. Add the red wine and reduce the heat to low. Add the garlic, celery, and carrots. Add the salt and pepper and stir well. Cook for 15 minutes more.
   
   Tip: Stretch, read, talk with a loved one, or feed the chickens while you wait. Add a bit of broth if the vegetables are sticking to the bottom of the pot.

3. Add the paprika, thyme, seeds, bay leaf, and tomato paste and stir to incorporate.

4. Add the broth. Bring to a boil, then reduce the heat and simmer for at least 1 hour and up to 3 hours, depending on the thickness you desire.

5. Serve the goulash in bowls while it’s still steaming: Sprinkle each bowl with minced parsley. Enjoy with schuettelbrot and good company.

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Well Being Journal adapted this excerpt from The Culinary Pharmacy: Intuitive Eating, Ancestral Healing, and Food Sovereignty by Lisa Masé. Copyright © 2023 by Lisa Masé, reprinted with permission from Healing Arts Press, a division of Inner Traditions International.