Easy Beef Stroganoff Soup Recipe: Warm Comfort in a Bowl

Comfort meets culinary magic in this hearty beef stroganoff soup that delivers warmth with every spoonful.

Tender beef strips dance through a creamy broth, capturing the classic flavors of the traditional dish.

Rich, velvety, and packed with savory goodness, this soup brings restaurant-quality taste straight to your kitchen.

Mushrooms and sour cream create a luxurious backdrop for perfectly seasoned meat and noodles.

Each bite promises a delightful blend of textures and deep, satisfying flavors.

Home cooks will love how simple ingredients transform into an extraordinary meal that feels like a culinary embrace.

Prepare to savor a soup that turns an ordinary evening into a memorable dining experience.

Why Stroganoff Soup Is Rich and Cozy

• Browning beef and sautéing vegetables create deep, complex taste layers that transform this soup from ordinary to extraordinary.
• Simple step-by-step instructions make this recipe approachable for home cooks of all skill levels, ensuring success with minimal culinary expertise.
• Hearty beef, creamy broth, and tender noodles combine to deliver a warm, satisfying meal that feels like a hug in a bowl, perfect for cozy dinners or feeding hungry families.
• Minimal ingredients and straightforward preparation mean you can have a delicious, restaurant-quality soup on the table without spending hours in the kitchen.

Ingredients in Beef Stroganoff Soup

• Beef Stewing Meat: Tender chunks of beef that create a rich and hearty base for the soup.

• Onion, Garlic: Provides a foundational flavor and depth to the soup's taste profile.
• Mushrooms: Adds an earthy and savory dimension to the overall dish.

• Beef Broth: Creates the liquid base and adds robust meat flavor to the soup.
• Worcestershire Sauce: Contributes a tangy and complex umami taste to the dish.

• Cornstarch, Water: Forms a slurry to thicken the soup and create a smooth texture.
• Sour Cream: Adds creaminess and a slight tang to balance the rich beef flavor.

• Parsley: Provides a fresh, bright note and visual appeal to the finished soup.

• Olive Oil: Used for browning meat and sautéing vegetables.

• Salt, Pepper: Basic seasonings to enhance the natural flavors of the ingredients.

• Egg Noodles: Provides a comforting and traditional accompaniment to the soup.

Steps for Beef Stroganoff Soup

Step 1: Prepare The Beef

Brown the beef by heating olive oil in a pot over medium-high heat.

Pat the stewing beef dry and season with salt and pepper.

Cook the beef in batches to ensure proper browning, which develops deep flavor.

Remove the browned beef and set aside.

Step 2: Sauté Aromatic Vegetables

Add another splash of olive oil to the pot.

• Diced onions
• Minced garlic
• Sliced mushrooms

Cook until onions soften and turn golden, and mushrooms become tender and release their juices.

Step 3: Build The Soup Base

Pour beef broth into the pot and add Worcestershire sauce.

Return the browned beef to the pot.

Bring the mixture to a boil, then reduce heat to a gentle simmer.

Cover and let the soup cook for 45 minutes until the beef becomes incredibly tender.

Step 4: Thicken And Enrich

Create a cornstarch slurry by whisking cornstarch with cold water.

Stir the slurry into the simmering soup and let it briefly boil to thicken.

• Sour cream
• Chopped parsley

Step 5: Serve And Enjoy

Place cooked egg noodles in serving bowls.

Ladle the hot soup over the noodles.

Garnish with additional parsley for a fresh touch.

Serve immediately and savor the rich, comforting flavors.

Pro Tips for Stroganoff Soup

• Brown meat in batches to develop deep, rich taste. Avoid overcrowding the pot, which steams instead of sears the beef.
• Sauté mushrooms until they release their juices and turn golden. This step concentrates their earthy flavor and prevents watery soup.
• Mix cornstarch with cold water to prevent lumps. Stir into simmering soup briefly to achieve desired thickness without making it gloopy.
• Cook egg noodles separately and add to individual bowls to prevent them from becoming soggy. This keeps noodles perfectly tender and prevents overcooking.
• Stir sour cream off the heat to prevent curdling. Add just before serving for a silky, creamy texture that doesn't separate.

Store and Warm Stroganoff Soup

• Store leftover beef stroganoff soup in an airtight container within 2 hours of cooking. Cool completely before sealing and refrigerate for up to 3-4 days.
• Transfer soup to freezer-safe containers, leaving 1-inch space for expansion. Freeze for 2-3 months. Avoid freezing if sour cream is already mixed in, as it can separate.
• Place soup in microwave-safe bowl, cover loosely. Heat on medium power in 30-second intervals, stirring between each to distribute heat evenly. Add splash of broth if too thick.
• Pour soup into pot, warm over medium-low heat. Stir frequently to prevent scorching. Add extra broth if needed to restore original consistency. Heat until steaming and reach 165°F internal temperature.

Tasty Pairings for Stroganoff Soup

• Pair with Bold Red Wine: Choose a robust Cabernet Sauvignon or Syrah to match the rich beef flavor and enhance the hearty soup's depth. These wines cut through the creamy texture and complement the savory meat notes.
• Serve alongside Crusty Bread: Select a rustic sourdough or hearty rye bread to soak up the delicious broth. The bread's crispy exterior and soft interior provide a wonderful textural contrast to the soup's creamy consistency.
• Add Fresh Green Salad: Create a light arugula salad with tangy vinaigrette to balance the soup's richness. The crisp, peppery greens and acidic dressing will refresh the palate between bites of the heavy, creamy soup.
• Finish with Tangy Side: Prepare quick pickled cucumber or quick sauerkraut to cut through the soup's richness. The bright, acidic notes will cleanse the palate and provide a zesty counterpoint to the creamy, meaty soup.

Stroganoff Soup Variations to Try

• Vegetarian Comfort: Replace beef with hearty portobello mushrooms or plant-based protein crumbles, using vegetable broth for a rich, meat-free version that maintains the creamy texture and savory flavor profile.
• Gluten-Free Adaptation: Swap egg noodles with zucchini noodles or gluten-free pasta, and use cornstarch carefully to ensure the soup remains thickened and satisfying for those with wheat sensitivities.
• Low-Carb Solution: Substitute noodles with cauliflower rice or spiralized vegetables, and use Greek yogurt instead of sour cream to reduce carbohydrate content while keeping the classic stroganoff essence.
• Dairy-Free Alternative: Use coconut cream or cashew cream instead of sour cream, and select a non-dairy milk to create a creamy consistency that accommodates lactose-intolerant dietary needs.

FAQs

• Why should I brown the beef before adding it to the soup?

Browning the beef creates a deep, rich flavor through the Maillard reaction. This process caramelizes the meat’s surface, adding complexity and depth to the overall taste of the soup.

• Can I use a different type of meat instead of beef?

Yes, you can substitute beef with pork or chicken. Just ensure you choose cuts that work well in slow-cooked soups and have enough fat content to stay tender during cooking.

• Is cornstarch necessary for this recipe?

The cornstarch slurry helps thicken the soup and gives it a more luxurious texture. If you prefer a thinner consistency, you can skip this step or use less cornstarch.

• What's the purpose of adding sour cream at the end?

Sour cream adds a creamy, tangy element to the soup, balancing the rich beef flavor and providing a smooth, velvety finish to the dish.

Beef Stroganoff Soup Recipe

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4.7 from 10 reviews

• Total Time: 1 hour 5 minutes
• Yield: 6 1x

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Description

Hearty beef stroganoff soup delivers comfort in a bowl, blending classic Russian flavors with modern culinary creativity. Creamy, rich broth and tender beef strips promise a satisfying meal you’ll crave on chilly evenings.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) stewing beef, trimmed
• 1 minced garlic clove

Vegetables and Aromatics:

• 2 onions, diced
• 8 ounces (226 grams) sliced mushrooms (brown or white)
• 3 tablespoons chopped parsley

Liquid and Thickening Ingredients:

• 6 cups (1.4 liters) low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 3 tablespoons cornstarch
• 1/2 cup (120 milliliters) sour cream
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 1/2 cups (340 grams) uncooked egg noodles, cooked

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Instructions

1. Heat olive oil in a large pot over medium-high heat. Thoroughly dry beef with paper towels and season with salt and pepper. Brown beef in batches, ensuring each piece develops a rich caramel-like exterior. Remove browned meat and set aside.
2. Reduce heat and add another drizzle of olive oil. Sauté diced onions until translucent and lightly golden, approximately 4-5 minutes. Incorporate minced garlic and sliced mushrooms, cooking until mushrooms release their moisture and become tender.
3. Pour beef broth into the pot, stirring in Worcestershire sauce. Return browned beef to the mixture, bringing contents to a robust boil. Reduce heat, cover, and simmer for 45 minutes until beef becomes remarkably tender and flavors meld completely.
4. Create a cornstarch slurry by whisking cold water and cornstarch in a separate bowl. Gradually pour into simmering soup, stirring constantly to prevent lumps. Allow soup to thicken for 2-3 minutes.
5. Remove pot from heat. Gently fold in sour cream and freshly chopped parsley, creating a creamy, luxurious texture.
6. Distribute cooked egg noodles among serving bowls. Ladle piping hot soup over noodles, ensuring each portion receives an equal mix of beef and vegetables. Garnish with additional parsley for a vibrant presentation.

Notes

• Enhance browning by ensuring beef surfaces are completely dry before searing, using paper towels to remove excess moisture.
• Create deeper flavor complexity by deglazing the pot with a splash of red wine after browning beef, capturing all the delicious browned bits.
• Adapt for gluten-sensitive diets by substituting egg noodles with zucchini noodles or cauliflower rice for a low-carb alternative.
• Boost nutritional value by adding extra vegetables like diced carrots or bell peppers during the onion sautéing stage for increased vitamins and fiber.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dinner, Appetizer
• Method: Simmering
• Cuisine: Russian

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 50 mg