Goulash-Style Soup with Caraway & Roasted Peppers (One-Pot Comfort)

This soup sits somewhere between a stew and a soup, thick enough to feel grounding but still spoonable. Roasted peppers bring softness and depth, while caraway keeps everything warm and savory rather than spicy.

Ingredients

• Beef or pork, cut into bite-size pieces
• Neutral cooking oil
• 1 large onion, sliced
• Garlic cloves, lightly crushed
• Caraway seeds
• Smoked or sweet paprika
• Tomato paste
• Potatoes, diced
• Roasted red peppers (from the oven or jar), chopped
• Water or light beef stock
• Salt and black pepper

Instructions

1. Start with the peppers. Roast whole peppers in the oven until blistered and soft. Peel roughly, chop, and set aside.
2. In a large pot, heat oil over medium heat. Add the onion with a pinch of salt and cook slowly until deeply softened.
3. Add the meat and let it brown lightly, stirring only when needed.
4. Stir in garlic, caraway seeds, paprika, and tomato paste. Let everything cook together briefly so the spices bloom.
5. Add the diced potatoes and roasted peppers. Pour in enough water or stock to just cover everything.
6. Bring to a gentle simmer, cover loosely, and cook until the meat is tender and the soup thickens naturally.
7. Season with salt and pepper to taste. Serve hot.

Common Mistakes:

• Cooking caraway too aggressively makes it bitter — keep the heat moderate.
• Too much liquid turns this into a thin soup; it should feel substantial.
• Skipping the onion softening step flattens the flavor.

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