This easy goulash soup with beef mince and smoky bacon bursts with paprika flavor. It combines peppers, tomatoes, garlic, and warming spices into a hearty, one-pot meal. Perfect for weeknight dinners, it develops even more flavor the next day. Serve it with fresh parsley and crusty bread for a truly satisfying experience.
A Cozy, Everyday Take on Goulash Soup
Goulash soup is famous for its bold paprika flavor and hearty texture. Traditionally, cooks use chunks of beef that simmer slowly for hours. In this version, I swap in beef mince and smoky bacon, which speeds up preparation while keeping the soup deeply flavorful.
First, I brown the beef mince until it caramelizes, then fry the bacon until crisp. This builds a rich, savory base that forms the heart of the soup. Next, I sauté onions, garlic, and bell peppers, softening them to add sweetness and depth. Then I stir in sweet paprika, smoked paprika, caraway seeds, and marjoram, which fills the kitchen with a warm, inviting aroma.
I add tomato paste, crushed tomatoes, and beef stock, stirring everything together. A pinch of sugar balances the acidity, and a splash of white wine vinegar brightens the flavors. As the soup simmers, it thickens slightly and the ingredients meld beautifully. Although it’s ready in about 40 minutes, letting it rest enhances the flavors even more.
Why This Beef Mince and Bacon Version Works So Well
This goulash soup works for any day you want comfort without long cooking. The smoky bacon adds depth and a hint of smokiness that pairs perfectly with paprika and tomatoes. I especially enjoy it after spending time outdoors in crisp winter weather; a warm bowl feels unbeatable.
I often make it ahead and gently reheat it. Like many soups, the flavors deepen after a day, making leftovers even better. You can adjust the spice with chili flakes, use colorful mixed bell peppers, or let it simmer longer if you have time. Just before serving, sprinkle fresh parsley over the soup and serve with crusty bread for soaking up the rich, paprika-scented broth.
More Soups and Breads to Try
If you love hearty soups, try my Finnish Salmon Soup. For something lighter but still warming, Ginger Lemon Chicken Soup is a bright, flavorful option. Vegetable lovers will enjoy the naturally sweet Roasted Butternut Squash Soup. And when mushrooms are in season, Finnish Chanterelle Soup is a classic favorite.
To serve alongside any of these soups, try my Rustic No-Knead Bread Rolls — they’re perfect for dipping into the rich, paprika-scented broth.
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Goulash Soup – Easy Beef Mince Version
Equipment
- Large pot or Dutch oven
- Frying pan
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring spoons
Ingredients
- 2 tbsp cooking oil
- 3-4 red bell peppers diced
- 1½ tbsp paprika powder
- 1½ tbsp smoked paprika
- 1 tsp chili flakes optional
- 1 large onion finely chopped
- 1 tbsp dried marjoram
- 2 tbsp caraway seeds lightly crushed
- 4 garlic cloves minced
- 2 tsp sugar
- 1 tbsp white wine vinegar
- 1 kg (2.2 lb / 35 oz) beef mince or beef-pork mince
- 100 g (3.5 oz) bacon diced
- 2 tbsp tomato paste
- 2 cans (2 × 400 g (2 × 14 oz))crushed tomatoes
- 1.5 l (6 cups) beef stock
- Salt to taste
- Freshly ground black pepper to taste
To serve:
- Fresh parsley chopped
Instructions
- Heat 1 tbsp of the oil in a frying pan over high heat. Add the beef mince and brown well until deeply caramelized. Transfer the meat to a large pot set over medium heat.
- Put the diced bacon into the frying pan and fry until browned. Add to a large pot with beef mince.
- Add the remaining oil to the frying pan if needed. Sauté the onion, garlic, and diced bell peppers for a few minutes until softened. Transfer to the pot with the beef.
- Add the paprika, smoked paprika, and crushed caraway seeds to the pan. Heat briefly until fragrant. Stir in the tomato paste and white wine vinegar, then add a small amount of beef stock to loosen all the flavorful bits from the pan.
- Pour everything into the pot. Add the crushed tomatoes, remaining beef stock, sugar, dried marjoram, black pepper, and chili flakes if using.
- Bring the soup to a gentle boil. Reduce heat, cover, and simmer on low for 30 minutes, or until the vegetables are very tender and the flavors have blended.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, topped with fresh parsley and accompanied by crusty bread.
