Beef Stroganoff Soup Recipe

When the weather turns chilly, few things are more comforting than a warm, hearty soup. This beef stroganoff soup is like the classic Russian dish in cozy, brothy form. It has tender beef, earthy mushrooms, and creamy broth, and the addition of egg noodles makes it a complete meal in a bowl. If you’re a fan of beef stroganoff but are looking for something a little lighter, this soup is a perfect option! Plus, it’s one of those dishes that tastes even better the next day, once all the flavors have had a chance to meld together.

I remember the first time I made this soup on a particularly blustery winter evening. The house was filled with the rich aroma of beef and garlic simmering away, and by the time it was ready, we were all eagerly waiting with our bowls. It was one of those meals where everyone was quiet at the table – just enjoying the food and the warmth it brought. Now, every time I make it, I’m reminded of that cozy night, and it’s become one of our favorite go-to soups.

this RECIPE

A little history: how beef stroganoff made it to our bowls

Beef stroganoff originally hails from Russia, where it’s believed to have been named after the Stroganov family, a wealthy and influential Russian family in the 19th century. The dish traditionally consisted of sautéed beef in a creamy, mustard-heavy sauce and was typically served over potatoes or rice. Over time, it made its way to America and other parts of the world, evolving to include sour cream and often mushrooms. Today, it’s common to serve beef stroganoff with egg noodles, which add a lovely texture and make it feel like a complete, hearty meal. This soup takes all those beloved elements and turns them into a slurpable, cozy version of the classic!

Let’s talk ingredients: bringing big flavors to your bowl

Each ingredient in this beef stroganoff soup plays a role in building its comforting flavor profile. Here’s a quick breakdown of the key ingredients:

• Stewing beef: The main star, stewing beef becomes tender and flavorful as it simmers. You can use other cuts like chuck roast if you’re out of stewing beef. Just make sure to trim the fat for a cleaner broth.
• Mushrooms: Brown or white mushrooms both work here, adding an earthy, umami flavor that deepens the broth. I love brown mushrooms for their richer taste, but white ones are a bit milder if you prefer.
• Beef broth: The foundation of the soup. Low-sodium beef broth allows you to control the salt levels. Homemade is great if you have it, but a quality store-bought option works well, too.
• Sour cream: This is what makes the soup creamy and tangy. Greek yogurt can be a substitute if you need, but it might have a bit more tang, so adjust to taste.
• Egg noodles: These add heartiness and make the soup feel more like a full meal. If you want a gluten-free option, rice noodles or spiralized zucchini can be a good swap.
• Worcestershire sauce: Just a splash adds a depth of flavor that enhances the beef and mushrooms. It’s one of those ingredients that’s subtle but essential.

Essential kitchen tools: what you’ll need

You don’t need a lot of fancy equipment to make this soup, but a few key tools can make the process easier:

• Large pot or Dutch oven: This is essential for browning the beef and simmering the soup. A heavy-bottomed pot will help distribute heat evenly, preventing any burning.
• Tongs: These are handy for flipping the beef while browning and make it easier to handle pieces without piercing them (keeping the juices inside!).
• Whisk: When it’s time to add the cornstarch slurry, a whisk will help ensure it’s well-mixed and prevents any lumps.
• Ladle: Not technically essential, but a ladle makes serving the soup so much easier – especially when getting that broth-to-noodle ratio just right in each bowl.

Step-by-step: making beef stroganoff soup from scratch

Ready to dive in? Let’s go through this cozy recipe step-by-step!

1. Brown the beef
   Start by heating 2 tablespoons of olive oil over medium-high heat in your large pot. Season the stewing beef generously with salt and pepper, then add it to the pot. Let it cook undisturbed for a few minutes to get a nice brown crust, then stir and cook until all sides are browned. This browning step really adds depth, so don’t rush it! Once done, remove the beef from the pot and set it aside.
2. Cook the onions, garlic, and mushrooms
   Add the remaining tablespoon of olive oil to the pot, then toss in the diced onion. Sauté for about 5 minutes until it’s soft and translucent. Add the minced garlic and sliced mushrooms, cooking for another 3-4 minutes until the mushrooms release their moisture and begin to brown. You’ll know it’s ready when the kitchen smells amazing and the mushrooms are nice and tender.
3. Add the liquids and simmer
   Pour in the beef broth and Worcestershire sauce, then add the browned beef back to the pot. Bring everything to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for about 45 minutes, or until the beef is tender and the flavors have melded together.
4. Thicken the soup
   In a small bowl, mix the cornstarch with 3 tablespoons of cold water to make a slurry. Increase the heat to bring the soup to a gentle boil, then slowly whisk in the cornstarch mixture. Let it cook for a minute or two until the soup thickens slightly. It should coat the back of a spoon without being too heavy.
5. Add the creamy touch
   Remove the pot from the heat and stir in the sour cream and chopped parsley. This gives the soup that classic creamy texture and a fresh pop of green. Give it a taste and adjust seasoning if needed.
6. Serve over noodles
   To serve, place a small handful of cooked egg noodles in each bowl. Ladle the soup over the noodles, making sure each bowl has a good mix of beef, mushrooms, and broth. Sprinkle a little extra parsley on top if you’re feeling fancy!

Variations to try: make it your own

This soup is wonderfully flexible, so feel free to make it your own! Here are some ideas:

• Low-carb version: Skip the egg noodles and serve with zucchini noodles or cauliflower rice for a low-carb option. It still soaks up the broth wonderfully and gives a nice texture.
• Gluten-free: Use gluten-free egg noodles or substitute with rice noodles. Just make sure your Worcestershire sauce is gluten-free too.
• Vegan twist: Swap the beef with hearty mushrooms like portobello or shiitake, use vegetable broth, and substitute the sour cream with a dairy-free version.
• Add more veggies: For extra color and nutrition, add chopped carrots, celery, or spinach. Stir in leafy greens at the end of cooking so they stay vibrant.
• Spicy stroganoff soup: If you love a little kick, add a pinch of red pepper flakes with the garlic, or drizzle some hot sauce over each bowl before serving.

Serving suggestions: make it feel special

This beef stroganoff soup deserves a little love when it comes to serving. Try ladling it into deep bowls with the noodles on the bottom so they soak up that creamy broth. Garnish with an extra sprinkle of fresh parsley for a burst of color, and if you want to take it up a notch, add a dollop of sour cream on top. Serve it with crusty bread on the side – perfect for dipping into the broth. You could even add a side salad with a light vinaigrette to balance the rich flavors of the soup.

Beverage pairings

To complement the flavors in this beef stroganoff soup, go for drinks that are light and refreshing. Here are some of my favorites:

• Iced tea with lemon: The tangy lemon balances the creamy broth and cuts through the richness.
• Sparkling water with a splash of cranberry juice: A touch of tartness brings out the savory flavors in the soup.
• Herbal tea: A mild tea, like chamomile or peppermint, is soothing and refreshing without overpowering the dish.

Storing and reheating tips

If you have leftovers, this soup stores beautifully! Just keep the noodles separate to prevent them from getting soggy. Store the soup in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, warm the soup gently on the stove over medium heat. Add the noodles just before serving, or reheat them separately and place in each bowl before ladling the soup on top. If you need to thicken the soup after reheating, you can mix a bit more cornstarch with cold water and add it in as it heats.

Adjusting the recipe for different servings

This recipe makes about 4 generous servings, but it’s easy to scale up if you’re feeding a crowd. Just increase each ingredient proportionally. For larger batches, keep in mind that the beef may take a bit longer to brown and you may need to simmer it a little longer to get the perfect tender texture. If you’re making a smaller batch, you can halve the ingredients, but the cooking time should remain about the same.

Troubleshooting common issues

• Soup too thin: If your soup isn’t as thick as you’d like, add a little extra cornstarch slurry.
• Beef too tough: This likely means it wasn’t simmered long enough. Let it cook for an extra 10-15 minutes until it’s tender.
• Curdled sour cream: Sour cream can sometimes curdle if added to boiling soup. Make sure to remove the pot from heat before stirring it in for a smooth finish.

Frequently asked questions

1. Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt works as a substitute, but it may be a bit tangier, so adjust seasoning if needed.

2. Can I make this soup in a slow cooker?
Definitely! Brown the beef and sauté the onions, garlic, and mushrooms first, then add everything to the slow cooker and cook on low for 6-8 hours. Add the sour cream and parsley at the end.

3. How do I make this soup gluten-free?
Use gluten-free egg noodles or rice noodles, and check that your Worcestershire sauce is gluten-free.

4. Can I freeze this soup?
Yes, but leave out the sour cream and noodles before freezing. Add them in when reheating for best texture.

5. What other herbs can I add?
Thyme or rosemary would be delicious additions, just add them during the simmering stage for extra flavor.

Enjoy this hearty, comforting beef stroganoff soup, and feel free to tweak it to make it your own! It’s a bowl of warmth that’ll bring everyone to the table.

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