Beef Stroganoff Soup

It was one of those grey, sock-only mornings when the kitchen feels warmer than outside, and I just wanted something… soft, creamy, familiar. So I made beef stroganoff soup. Not the traditional one over noodles like my grandmother used to pile onto our plates, but soup – velvety and steamy, swirled with sour cream, full of tender bits of beef and earthy mushrooms. It’s the kind of meal that doesn’t demand too much, but gives back so much more. The beef broth simmers just right and somehow the onions taste like they’ve been slow-cooked for hours even if you sort of rushed them. And that smell – buttery, savory, slightly tangy – it fills the whole place before your spoon even dips in.

Why You’ll Crave It

• Deeply comforting without being heavy – like a hug in soup form, but still dinner-worthy
• Only five ingredients, yet somehow it tastes like you used fifteen
• It all comes together in under 20 minutes, perfect for evenings when cooking feels like a “maybe”
• Adaptable – you can dress it up with fresh herbs or keep it utterly simple
• Leftovers (if you’re lucky enough to have any) reheat beautifully the next day

The first time I made this soup, I didn’t tell anyone it was “stroganoff”… just served bowls and watched everyone get quiet, then go back for seconds.

What You’ll Need

• Beef, 500 grams: something quick-cooking like sirloin or tenderloin, sliced thin so it sears and softens fast
• Mushrooms, 200 grams: sliced – any kind you like, though cremini or baby bellas have the best flavor for this
• 1 medium onion: finely chopped, and don’t rush this step – let them go translucent for sweetness
• Beef broth, 750 ml: not too salty if you can help it – the flavor will condense a bit
• Sour cream, 200 grams: full-fat if possible, stirred in off the heat to keep it from splitting

Easy How-To

Prep Everything First

It makes the rest so much easier, trust me – slice the beef into thin strips, chop the onion fine, clean and slice your mushrooms. It doesn’t take long, but you’ll thank yourself later.

Brown the Beef

In a big pot (I use my enamel Dutch oven because it holds heat so well), swirl in a spoonful of oil, just enough to coat. Turn the heat to medium-high and add the beef in batches so it browns, not steams. Don’t move it around too much – let the edges crisp slightly. About 3-4 minutes total, then remove it with a slotted spoon.

Cook the Mushrooms and Onion

Into the same pot – no need to clean it – add the chopped onion and mushrooms. Turn the heat down a bit and stir now and then. Everything should soften and wilt, but not brown too much. The smell always makes me pause here… it’s that mix of savory and woodsy that hints at something good coming.

Add the Broth and Simmer

Pour in the beef broth, scraping up any of those browned bits from the bottom of the pot. That’s where the magic is. Bring to a gentle simmer and let it go for about 5-6 minutes so the flavors come together. Taste it – if it needs a little more salt or a pinch of pepper, go for it.

Stir in the Sour Cream

Turn off the heat and spoon in the sour cream slowly, stirring constantly so it melts in beautifully without breaking. You’ll see the color go pale and silky – that’s your cue you’re done.

Ladle and Serve

Scoop into bowls – no garnish required, though parsley is nice if you have it. I like to serve it with a thick wedge of toast or plain cooked egg noodles on the side for dipping and dragging through the broth.

Good to Know

• If your sour cream curdles a little, don’t worry – it’s still delicious. Just stir gently and pretend it’s rustic. Which it is.
• Adding a tiny splash of Worcestershire sauce or Dijon mustard to the broth can lift the flavor even more, if you’re in the mood.
• This soup actually tastes better after 30 minutes of sitting… which is perfect if you got distracted and forgot to eat right away (been there).

Serving Ideas

• With toasted sourdough rubbed with garlic – simple but rich
• Poured over a small scoop of egg noodles or rice to make it heartier
• Top with a swirl of cream and chopped dill for a fancier feel on weekends

Top Tricks

• Slice the beef while it’s still slightly frozen – it’s easier to get thin, even pieces that cook better
• If your soup ends up too thick, stir in a splash of hot broth or water to loosen it up again

Frequently Asked Questions

Can I make this beef stroganoff soup ahead of time?

Yes – and actually, I recommend it. The flavors settle and deepen after a few hours. Just reheat it gently, and add a splash of broth if it thickens too much in the fridge.

What if I don’t eat beef?

Chicken does work – or even lentils, sautéed a bit with mushrooms and onion first. Just keep the flavor profile mild and cozy, and it’ll still feel stroganoff-ish.

Can this soup be frozen?

Technically yes, though I’ll be honest – dairy can get a little grainy once defrosted. If you plan to freeze, maybe stir in the sour cream after reheating instead.

What’s the best cut of beef for this?

Something tender and quick-cooking – sirloin is a solid choice, or even leftover roast beef sliced thin works in a pinch.

Is it meant to be thick or brothy?

It walks the line – not stew-thick, but not watery either. Silky and rich, like a sauce turned soup. You can always add more broth if it feels too heavy.