Stroganoff Soup
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Soup week is back here at RMK, and it’s one of my favorite weeks of the year! There’s just something so comforting about a warm bowl of soup, especially as the temperatures drop. A hearty soup paired with bread and a crisp salad makes for a complete, satisfying meal that’s perfect for cozying up indoors. In fact, we’ll be following our Halloween tradition tonight by enjoying a pot of chili, likely paired with some homemade peasant bread to round out the meal.
This week’s soups are inspired by classic dishes we all know and love, reimagined in soup form for a fun twist. First up is Stroganoff Soup, a delicious take on the classic beefy noodle dish, now made perfect for spooning. This classic dish has been soupified (my own new word).
This Stroganoff Soup has all the flavors you’d expect from the original—tender pieces of beef, twirly egg noodles, earthy mushrooms, and that signature rich, creamy sour cream finish. The twist here is in the broth, capturing that savory stroganoff taste with an extra cozy feel. This soup is so comforting you’ll be coming back for seconds!
Ingredients to Make Beef Stroganoff Soup
- BUTTER
- ONION
- GARLIC
- MUSHROOMS
- BONELESS TOP BEEF SIRLOIN STEAK OR STEW MEAT
- BEEF BROTH
- KETCHUP
- SALT
- BLACK PEPPER
- EGG NOODLES
- AU JUS MIX
- SOUR CREAM
- PARSLEY
How to Make Stroganoff Soup
Begin by melting the butter in a 5-6 quart pot over medium heat. Add the onions and mushrooms, cooking until they’re tender and fragrant. Add the garlic, stirring for about 1 minute, until fragrant.
Next, add the beef to the pot, cooking until it’s no longer pink on the outside. Pour in the broth, ketchup, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, stirring occasionally.
Add the noodles, cover, and cook for 5-7 minutes until al dente, stirring occasionally to prevent sticking. Stir in the au jus mix and 1 cup of sour cream, allowing the soup to simmer for a few minutes until it thickens. Serve the soup with an extra dollop of sour cream on top and a sprinkle of fresh parsley, if desired.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, Stroganoff Soup can be made ahead and stored in the refrigerator for up to 3 days. Just note that the noodles may absorb some liquid, so you might need to add a little extra broth when reheating.
Can I freeze Stroganoff Soup?
It’s best to freeze the soup without the noodles and sour cream, as they can become mushy or separate. When reheating, add freshly cooked noodles and sour cream for the best texture and flavor.
Can I make this soup gluten-free?
Yes, simply use gluten-free noodles and substitute with a gluten-free au jus mix or omit it. Check that your broth and ketchup are also gluten-free to ensure the whole dish is suitable.
What can I serve with Stroganoff Soup?
This soup is hearty on its own, but it pairs well with a loaf of crusty bread, a fresh green salad, or steamed vegetables for a balanced meal.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be substituted for sour cream for a lighter option. It adds a similar tangy flavor and creamy texture.
Can I use another type of pasta than egg noodles?
Yes, you can substitute egg noodles with other pasta types if you prefer or don’t have egg noodles on hand. Options like rotini, fusilli, or even macaroni work well in this Stroganoff Soup and hold up nicely in the broth. Just be mindful of cooking times, as different pasta shapes may need a bit more or less time to reach the perfect tenderness.
FOR MORE RECIPES LIKE THIS, TRY:
- Crock Pot Stroganoff
- Easy Ground Beef Stroganoff
- Quick Instant Pot Chicken Stroganoff
- Ground Beef Stroganoff Casserole
Stroganoff Soup
Real Mom Kitchen
Equipment
Ingredients
- 2 Tbsp butter
- ½ cup onion chopped
- 2 tsp garlic minced
- 8 oz pkg mushrooms sliced
- 1 ½ lbs boneless top sirloin steak cut into cubes
- 6 ½ cups beef broth
- ¼ cup ketchup
- ¾ tsp salt
- pepper to taste
- 2 cups egg noodles uncooked
- 1 pkg au jus mix
- 16 oz container sour cream
- fresh chopped parsley optional for garnish
Instructions
- In a 5-6 quart pot, melt butter and cook onions and mushrooms until tender. Add in garlic and cook for 1 minute until fragrant.
- Add in the beef and cook until no longer pink on the outside. Add in the broth, ketchup, salt and pepper. Bring to a boil and reduce to simmer for 10 minutes stirring occasionally.
- Add in noodles, cover and cook for 5-7 minutes until noodles are tender, stirring occasionally.
- Stir in au jus mix and 1 cup of sour cream and allow to simmer for a few more minutes until thickened.
- Serve topped with a dollop of the remaining sour cream and a sprinkle of parsley if desired. Serves 5-7.
Nutrition
Recipe adapted from Betty Crocker.
