A Cozy and Creamy Classic
Beef Stroganoff Soup takes everything you love about the classic dish and transforms it into a rich, comforting bowl of goodness. Tender beef, earthy mushrooms, and a luscious sour cream broth make this soup both hearty and satisfying. With a prep time of about 20 minutes and a slow simmering process, you’ll get a deeply flavorful dish that’s perfect for chilly nights.
A Family Favorite with Russian Roots
Beef Stroganoff has always been a go-to comfort meal in our home, passed down from generations who appreciated its creamy, savory flavors. This soup version came about on a particularly cold evening when I was craving something warm but still packed with that signature Stroganoff richness.
What makes this version special? The silky sour cream broth, a hint of Dijon mustard for depth, and the perfect balance of tender beef and mushrooms. You’ll find variations of this dish across different cultures, sometimes served over noodles or rice. This soup keeps all the beloved flavors but makes it even more comforting in a spoonable form.
Ingredient Notes
Every ingredient plays a role in making this soup irresistibly delicious. Here’s what you’ll need and how you can make substitutions:
- Beef – Traditionally made with sirloin or stew meat, but you can use ground beef for a quicker version.
- Mushrooms – Cremini or button mushrooms add an earthy depth to the broth.
- Onion & Garlic – Essential aromatics that build the soup’s flavor base.
- Beef Broth – Provides a rich, meaty foundation. You can use vegetable broth for a lighter version.
- Sour Cream – Creates the signature creamy texture. Greek yogurt works as a tangy substitute.
- Dijon Mustard – Adds a subtle tang and enhances the savory notes.
- Egg Noodles – A classic addition, but you can swap in rice or even cauliflower rice for a lower-carb option.
How to Make Beef Stroganoff Soup
1. Sauté the Aromatics
In a large pot, cook diced onions and garlic until softened. Add the mushrooms and cook until they release their moisture.
2. Brown the Beef
Add the beef and cook until browned, breaking it into bite-sized pieces. Season with salt, pepper, and a touch of Dijon mustard.
3. Simmer the Broth
Pour in the beef broth and bring to a gentle simmer. Let it cook for about 20 minutes to develop flavor.
4. Add the Noodles and Finish with Cream
Stir in the egg noodles and cook until tender. Remove from heat and slowly whisk in the sour cream to create a silky, rich broth.
Expert Tips for the Best Results
- Use High-Quality Beef – A tender cut like sirloin ensures the meat stays juicy and flavorful.
- Temper the Sour Cream – Mix a bit of warm broth into the sour cream before adding it to prevent curdling.
- Don’t Overcook the Noodles – They will continue to absorb liquid, so cook them until just tender.
Serving Suggestions
Beef Stroganoff Soup is perfect on its own, but it pairs well with:
- Crusty bread for dipping
- A simple green salad with a tangy vinaigrette
- Roasted vegetables for a balanced meal
Storage and Reheating Tips
Storing
Keep leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze without the noodles and add them fresh when reheating.
Reheating
Reheat on the stove over medium-low heat, stirring occasionally. If frozen, thaw overnight in the fridge before warming up.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! Prepare the soup without the noodles, then add them fresh when reheating to prevent them from getting mushy.
What can I use instead of egg noodles?
Try rice, mashed potatoes, or even zucchini noodles for a different twist.
Can I make this soup dairy-free?
Swap the sour cream for a dairy-free alternative like coconut milk or cashew cream.
What’s the best way to thicken the broth?
A slurry of cornstarch and water can help achieve a thicker consistency if desired.
Can I use ground beef instead of sliced beef?
Yes! Ground beef makes the soup quicker to prepare and just as flavorful.
Final Thoughts
Beef Stroganoff Soup is everything you love about the traditional dish in a warm, spoonful format. Whether you stick to the classic ingredients or customize it to your taste, it’s sure to become a favorite. Try it out and let me know how you make it your own!
Print
Beef Stroganoff Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings (increased from 4) 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Russian-inspired
Description
Beef Stroganoff Soup transforms the classic dish into a creamy, comforting bowl of rich flavors. Tender beef, earthy mushrooms, and a silky sour cream broth come together with egg noodles for the ultimate cold-weather meal. With a slow simmering process, this soup develops deep, hearty flavors perfect for cozy nights.
Ingredients
- 1 lb beef sirloin or stew meat, cut into bite-sized pieces (or 1 lb ground beef)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- 4 cups beef broth
- 1 tbsp Dijon mustard
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 2 cups egg noodles
- 1/2 cup sour cream (or Greek yogurt)
- 1 tbsp Worcestershire sauce (optional, for extra depth)
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Fresh parsley for garnish
Instructions
- . Sauté the Aromatics
- Heat olive oil in a large pot over medium heat. Add diced onion and garlic, cooking until softened. Stir in the mushrooms and cook until they release their moisture.
- 2. Brown the Beef
- Add the beef and cook until browned, stirring occasionally. If using ground beef, break it up into small pieces. Season with salt, pepper, Dijon mustard, and Worcestershire sauce if using.
- 3. Simmer the Broth
- Pour in the beef broth and bring to a gentle simmer. Let it cook for about 20 minutes, allowing the flavors to develop. If using cornstarch, stir it in to thicken the soup slightly.
- 4. Add the Noodles and Finish with Cream
- Stir in the egg noodles and cook until tender, about 8 minutes. Remove from heat and slowly whisk in the sour cream to create a creamy, rich broth. Garnish with fresh parsley before serving.
Notes
- To prevent curdling, temper the sour cream by mixing it with a little warm broth before adding.
- Substitute egg noodles with rice, mashed potatoes, or zucchini noodles for variety.
- For a dairy-free version, swap sour cream for cashew cream or coconut milk.
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: 400g
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
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