Beef Stroganoff Soup Recipe

There’s something undeniably comforting about beef stroganoff, and this beef stroganoff soup brings all those rich, familiar flavors into a bowl of pure comfort. Creamy, hearty, and packed with tender beef, earthy mushrooms, and slurpy noodles, this soup is perfect for those chilly days when you just want to wrap yourself up in a cozy blanket (or a cozy meal!). This recipe brings a warm, homestyle vibe, turning the classic Russian-inspired dish into a satisfying soup that’s easy to prepare and perfect for sharing.

One snowy evening, I decided to transform traditional beef stroganoff into a soup, hoping for a meal that would warm me up from the inside out. The result was even better than I imagined. Each spoonful delivered that savory, creamy goodness I’d been craving, and the addition of egg noodles soaked up the broth in such a comforting way. Now, this beef stroganoff soup has become one of my go-tos on cold winter nights – it’s like a hug in a bowl!

this RECIPE

The backstory: beef stroganoff’s humble beginnings 🥣

Beef stroganoff originated in Russia, where it began as a simple dish of sautéed beef with sour cream. Named after the Stroganov family, a wealthy Russian dynasty, the dish eventually gained popularity across Europe and America, evolving along the way. While the original versions were less saucy, the Western adaptation introduced a creamy sauce base, and eventually, the idea of pairing it with noodles took off. Turning this classic into a soup is just the next chapter in its history – a cozy, spoon-friendly twist that keeps all those savory flavors intact.

Let’s talk ingredients: getting the best flavors

• Onion: Onions are the base of any good soup, adding sweetness and depth to the broth. Yellow onions work well here, but white onions are a good substitute if that’s what you have on hand.
• Stewing beef: This recipe calls for stewing beef, which is perfect because it becomes super tender with slow simmering. If you’re in a pinch, you could substitute with ground beef, though the texture will be different. Look for well-marbled pieces – they’ll make the soup rich and flavorful.
• Mushrooms: Mushrooms add an earthy depth that pairs so well with beef. Brown (cremini) mushrooms have a bit more flavor than white ones, but either will work. They soak up the savory broth beautifully.
• Beef broth: The backbone of the soup! Low-sodium beef broth lets you control the saltiness. Homemade beef stock, if you have it, takes this to the next level, but a good-quality store-bought option is just fine.
• Worcestershire sauce: Just a splash adds a bit of tang and umami, boosting the savory depth of the soup. If you’re out, soy sauce is a decent stand-in, though Worcestershire gives a unique flavor.
• Sour cream: This is where the creamy magic happens! Sour cream adds tang and richness, giving the soup that classic stroganoff taste. Greek yogurt can work as a substitute, but it’s a bit more tart, so you may want to use slightly less.
• Egg noodles: I love egg noodles in this recipe – they’re tender and soak up the broth perfectly. You could use another pasta in a pinch, but the texture of egg noodles really shines here.

Kitchen gear: what you’ll need

A few basic kitchen tools will make this recipe a breeze:

• Heavy-bottomed pot or Dutch oven: This is essential for browning the beef and creating a flavorful base. A Dutch oven retains heat beautifully, which helps the beef cook evenly and get that perfect sear.
• Tongs: These make it easy to turn and handle the beef as it browns. If you don’t have tongs, a fork will work, but it might take a bit more effort.
• Whisk: For mixing the cornstarch slurry, a small whisk is handy to prevent lumps. A fork can work here too if you don’t have a whisk.
• Ladle: For serving the soup, a ladle makes it easy to scoop up all the broth, beef, and noodles for the perfect bowl every time.

Step-by-step: my foolproof method for beef stroganoff soup

1. Brown the beef
   Start by heating 2 tablespoons of olive oil in your pot over medium-high heat. Season your stewing beef with salt and pepper, then add it to the hot oil. Let the beef brown on all sides – this should take about 5-7 minutes. Don’t rush this step; browning the beef adds a ton of flavor. Once it’s nice and browned, remove it 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. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and sliced mushrooms, and cook for another 3-4 minutes. The mushrooms will start to release their liquid and soften, blending beautifully with the onion and garlic.
3. Build the broth
   Pour in the beef broth and add the Worcestershire sauce. Return the browned beef to the pot, along with any juices it released. Give everything a good stir, bring it to a boil, then cover and reduce to a simmer. Let the soup cook gently for about 45 minutes, or until the beef is tender and the flavors have melded.
4. Thicken the soup
   In a small bowl, whisk together 3 tablespoons of cornstarch with 3 tablespoons of cold water to make a slurry. Bring the soup back to a gentle boil and slowly whisk in the slurry. This will help thicken the broth slightly, giving it a heartier texture without making it too heavy.
5. Finish with sour cream and parsley
   Remove the pot from heat and stir in the sour cream and chopped parsley. The sour cream will add a creamy richness, while the parsley brings a bit of freshness.
6. Serve over egg noodles
   Place a scoop of cooked egg noodles in the bottom of each bowl, then ladle the hot soup over the top. This way, the noodles won’t get too soggy in the soup pot. Garnish with a little extra parsley if you like, and serve immediately.

Make it your own: variations and adaptations

• Gluten-free: To make this soup gluten-free, simply swap the egg noodles for a gluten-free pasta or rice. Also, check that your Worcestershire sauce is gluten-free, as some brands contain wheat.
• Low-carb: For a low-carb version, skip the noodles and add more mushrooms or even some cauliflower florets. The soup will still be hearty and satisfying without the extra carbs.
• Vegan: For a plant-based twist, you could swap the beef with mushrooms and add a vegan beef-flavored broth. Use a plant-based sour cream substitute, and you’ll have a delicious, creamy mushroom soup with all the same cozy vibes.
• Seasonal vegetables: In the fall, add diced carrots and parsnips for an extra layer of flavor. In the spring, you could add fresh peas or spinach at the end for a pop of color and freshness.
• International twist: Try adding a sprinkle of smoked paprika or a dash of hot sauce for a slight kick, or even a spoonful of mustard for a bit of French flair.

Serving suggestions: making it look as good as it tastes

Serve this beef stroganoff soup in deep bowls with a generous sprinkle of fresh parsley on top for color. You could even add a dollop of extra sour cream for a little swirl of creaminess on top. Pair it with a side of crusty bread to soak up every last bit of broth, or serve with a simple green salad to balance out the richness.

Beverage pairings

try pairing this soup with something light and refreshing to cut through the creamy richness. Sparkling water with a slice of lemon or lime is a classic choice. A cold glass of apple cider also complements the savory flavors, especially in fall. Or, if you prefer something warm, a cup of herbal tea like chamomile or mint provides a cozy contrast.

Storing and reheating leftovers

If you have leftovers, store the soup and noodles separately if possible – this keeps the noodles from getting mushy. Keep the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring in a bit of water or broth if it’s too thick. If you’ve already mixed in the noodles, just be gentle when reheating to keep them from falling apart.

Scaling the recipe for different servings

This recipe makes about 4-6 servings, but you can easily double it if you’re cooking for a crowd. Just be sure to use a larger pot to accommodate all the ingredients. If you’re making a smaller batch, halve the ingredients and keep an eye on the cooking time, as it might cook a bit faster.

Common questions about beef stroganoff soup

1. Can I make this soup in advance?
Yes! The flavors actually get better as it sits. Just store the noodles separately and add them in when you’re ready to serve.

2. Can I use Greek yogurt instead of sour cream?
Definitely! Greek yogurt adds a similar creaminess with a little extra tang, but it’s slightly thicker, so start with a bit less.

3. How can I make this soup spicier?
If you like a bit of heat, add a pinch of red pepper flakes or a splash of hot sauce to the broth.

4. What type of mushrooms work best?
Cremini mushrooms (brown mushrooms) have a deeper flavor, but white mushrooms work well too. Shiitakes can add a nice earthy flavor if you have them.

5. Can I freeze this soup?
Yes, but leave out the noodles and sour cream until you reheat it. Add fresh sour cream and cooked noodles when serving for the best texture.

Print