Beef Stroganoff Soup Recipe

There’s something so satisfying about a warm bowl of soup that combines hearty ingredients and rich, creamy flavors. This beef stroganoff soup is like a hug in a bowl—it’s everything you love about classic beef stroganoff but in a slurp-worthy, cozy form. Perfect for chilly evenings or when you just want a meal that feels indulgent without being heavy, this soup strikes a balance between savory broth, tender beef, and velvety sour cream. Trust me, once you try it, you’ll be ladling out seconds (or thirds!) before you know it.

this RECIPE

My first taste of beef stroganoff soup

I still remember the first time I tried beef stroganoff soup—it was during a ski trip with friends. After a long, cold day on the slopes, we walked into a tiny, family-owned café where the air was thick with the aroma of simmering onions and garlic. I spotted “Beef Stroganoff Soup” on the chalkboard menu and ordered it on a whim. The first spoonful was magic: tender chunks of beef, earthy mushrooms, and that creamy tang of sour cream, all wrapped up in a savory broth. Ever since that trip, I’ve been recreating this soup at home whenever I need a taste of that warmth and comfort.

A little history of stroganoff: how soup became the star

Beef stroganoff has its roots in 19th-century Russia, where it began as a simple dish of sautéed beef and onions in a sour cream sauce. Over time, it traveled the world, evolving to include mushrooms, egg noodles, and different seasonings. The soup version is a modern twist, taking all the best parts of stroganoff and turning it into an easy one-pot wonder. It’s the perfect mash-up of a hearty beef stew and a creamy, comforting soup, proving that sometimes, a classic dish only gets better with a little innovation.

Let’s talk ingredients: the stars of the show

Every ingredient in this soup plays an essential role in creating its rich and comforting flavor. Here’s why they’re important and how to make smart substitutions:

• Stewing beef: The foundation of the soup, stewing beef becomes melt-in-your-mouth tender after simmering. If you can’t find stewing beef, chuck roast cut into bite-sized pieces works beautifully. Look for well-marbled meat for maximum flavor.
• Onions and garlic: These humble aromatics add depth and sweetness to the broth. Yellow onions work best, but shallots are a great substitute if you’re feeling fancy.
• Mushrooms: Earthy and savory, mushrooms complement the beef perfectly. I like brown cremini mushrooms for their robust flavor, but white mushrooms are a milder option that still works great.
• Beef broth: The backbone of the soup. Use low-sodium broth so you can control the seasoning. For an even richer flavor, try a bone broth base.
• Sour cream: This is what gives the soup its creamy, tangy finish. Greek yogurt can step in as a substitute, but sour cream keeps it classic.
• Egg noodles: Added right before serving, they make the soup hearty and filling. Feel free to swap in whole-grain or gluten-free noodles if you prefer.

Kitchen gear: what you need (and what you can skip)

You don’t need a fancy setup for this recipe, but a few tools make the process smoother:

• Large pot or Dutch oven: This is where all the magic happens. A Dutch oven’s even heat distribution makes it my favorite, but any large, sturdy pot will do.
• Sharp knife: For dicing the onion, trimming the beef, and slicing mushrooms, a sharp knife is your best friend. A dull knife makes prep harder (and more dangerous).
• Whisk: A whisk comes in handy when mixing the cornstarch slurry into the soup, ensuring no lumps.
• Tongs or slotted spoon: Great for browning the beef and removing it from the pot.
• Ladle: Because what’s a soup without a proper ladle for serving?

If you don’t have a whisk, a fork works in a pinch. And if you’re short on tongs, a wooden spoon will get the job done!

Step-by-step: how to make beef stroganoff soup

1. Sear the beef

Start by heating two tablespoons of olive oil in your pot over medium-high heat. Pat your stewing beef dry with paper towels (this helps it brown better) and season with salt and pepper. Add the beef to the pot in batches—don’t overcrowd it—and cook until browned on all sides. This step builds flavor, so take your time! Once browned, remove the beef and set it aside.

Tip: If you’re in a rush, skip browning and just add the beef directly to the simmering broth—but trust me, browning adds layers of flavor.

2. Sauté the aromatics

Add another tablespoon of olive oil to the pot, then toss in the diced onion. Cook until softened and slightly golden, about 5 minutes. Add the minced garlic and mushrooms, cooking for another 3-4 minutes until the mushrooms are tender and release their juices.

3. Build the broth

Pour in the beef broth, then stir in the Worcestershire sauce. Add the browned beef back into the pot, bring it all to a boil, then lower the heat to a gentle simmer. Cover the pot and let the soup simmer for 45 minutes, or until the beef is tender and flavorful.

Pro tip: Stir occasionally to prevent any sticking at the bottom of the pot. Your kitchen will smell amazing by now!

4. Thicken and finish

In a small bowl, whisk together 3 tablespoons of cornstarch with 3 tablespoons of cold water to make a slurry. Stir the slurry into the simmering soup and let it boil briefly until slightly thickened. Turn off the heat and stir in the sour cream and chopped parsley.

5. Serve it up

Place a handful of cooked egg noodles at the bottom of each serving bowl, then ladle the hot soup over the top. Garnish with extra parsley if you’re feeling fancy, and enjoy immediately.

Mix it up: fun variations and adaptations

• Gluten-free version: Swap the egg noodles for gluten-free pasta or rice. Cornstarch is naturally gluten-free, so no adjustments needed there!
• Low-carb option: Skip the noodles entirely and add spiralized zucchini or cauliflower rice for a keto-friendly twist.
• Vegetarian adaptation: Replace the beef with extra mushrooms or cubed tofu. Use vegetable broth instead of beef broth, and add a splash of soy sauce for umami.
• Spicy kick: Stir in a pinch of red pepper flakes or a dollop of chili paste for a spicy stroganoff soup with a little zing.
• Seasonal swap: Try adding carrots or parsnips in the winter, or fresh spinach in the spring for a pop of green.

Serving suggestions: make it a meal

This soup is hearty enough to stand on its own, but a few simple sides can take it to the next level. Serve it with warm, crusty bread for dipping, or a light green salad with a tangy vinaigrette to balance the rich flavors. For a more indulgent spread, add a plate of garlic butter roasted veggies on the side.

Drinks to pair with your soup

A warm bowl of beef stroganoff soup pairs beautifully with a simple, refreshing drink. I love serving it with a tall glass of iced tea or a lightly sweetened lemonade for contrast. If you’re craving something cozy, a cup of black tea with a splash of milk complements the creamy broth. And for a fun twist, try a sparkling water infused with lemon or lime—it cleanses your palate between bites.

Storing and reheating: keeping it fresh

Leftovers? Lucky you! Store the soup (without the noodles) in an airtight container in the fridge for up to 4 days. Keep the cooked noodles separate to avoid them getting soggy. When reheating, warm the soup gently on the stovetop over medium heat, stirring occasionally. If it’s too thick, add a splash of beef broth or water to loosen it up.

Freezing tip: Beef stroganoff soup freezes well, but leave out the sour cream until you’re ready to reheat—it can separate when frozen. Just thaw, reheat, and stir in the sour cream before serving.

Scaling the recipe: feeding a crowd or cooking for one

This recipe makes about 4 servings, but it’s easy to adjust. For a larger batch, double the ingredients and use a bigger pot. Just give it a bit more time to simmer so the beef stays tender. For smaller servings, halve the recipe but keep the cooking times the same—it works like a charm!

Potential hiccups and how to handle them

• Soup too thin? Add another tablespoon of cornstarch mixed with water and simmer for a few more minutes.
• Beef too tough? It probably needs more time to simmer—check it again after 15 more minutes.
• Sour cream curdling? Make sure the soup isn’t boiling when you stir it in. Lower heat is key!

Go ahead, make it your own

This beef stroganoff soup is the ultimate comfort food, but it’s also a blank canvas for your creativity. Whether you stick to the classic recipe or try one of the variations, you’re in for a treat. So grab your pot, gather your ingredients, and let’s get cooking—your next bowl of comfort is waiting!

FAQs about beef stroganoff soup

1. Can I make this soup in a slow cooker?
Absolutely! Sear the beef and sauté the onions first, then add everything except the sour cream and cornstarch to the slow cooker. Cook on low for 6-8 hours, then thicken and stir in the sour cream before serving.

2. Can I use a different cut of beef?
Yes! Chuck roast, short ribs, or even ground beef can work in a pinch. Just adjust cooking times as needed.

3. Can I freeze leftovers?
Yes, but leave out the sour cream before freezing. Add it when reheating for the best texture.

4. What can I use instead of cornstarch?
Try arrowroot powder or a flour slurry. Just adjust quantities since thickening power varies.

5. Can I skip the noodles?
Of course! The soup is still delicious on its own or with rice, potatoes, or veggie substitutes.

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