Authentic German Goulash Soup Recipe (Gulaschsuppe)

Name: Authentic German Goulash Soup Recipe (Gulaschsuppe)
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4 -6 servings
Ingredients: 2 tablespoons butter; 1-2 tablespoons olive oil; 1-1 ½ pounds beef; 1 large onion; 2 medium carrots; 2-3 talks celery; 2-3 bell peppers; 3-4 red potatoes; 2-3 cloves garlic; 2-3 tablespoons tomato paste; 2-3 bay leaves; 1 ½ teaspoons sweet paprika; 1 teaspoon marjoram; ½-1 teaspoon caraway seeds; 1 teaspoon hot paprika; 2 cups dry red wine; 2 cups beef broth; kosher salt; black pepper

User Reviews

5.0

45 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 50 mins
Servings
4 -6 servings
Calories
621 kcal
Course
Main Course
Cuisine
German

Authentic German Goulash Soup Recipe (Gulaschsuppe)

Shannon Lee

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This Authentic German Goulash Soup recipe is so stinking good! It's comforting and has complex flavors that balance out one another, like sweet, savory, sour, and subtle optional spices. Warm and meaty, it's perfect for the chilly months when you need a bowl of comfort.

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Ingredients

Servings

2 tablespoons butter
1-2 tablespoons olive oil
1-1 ½ pounds beef I used steak tips, may use sirloin, stew meat or chuck roast, cut into ½-1 inch cubes
1 large onion diced
2 medium carrots diced
2-3 talks celery diced
2-3 bell peppers colors your choice
3-4 red potatoes diced into cubes
2-3 cloves garlic minced
2-3 tablespoons tomato paste
2-3 bay leaves
1 ½ teaspoons sweet paprika
1 teaspoon marjoram or sub with oregano or Italian seasoning
½-1 teaspoon caraway seeds optional, but add that authentic flavor
1 teaspoon hot paprika optional, but not super spicy
2 cups dry red wine or substitute with ¼ cup pickle juice or your favorite vinegar and the rest beef broth
2 cups beef broth add up to 3 cups more for soupier soup
kosher salt to taste, start with 1 teaspoon, then adjust before serving
black pepper to taste, start with ½-1 teaspoon, then adjust before serving

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Instructions

Cut the meat into 1 inch cubes, dice vegetables and measure out the rest of ingredients, this recipe will come together quickly.
In a large soup pot or Dutch oven over medium heat, melt butter and add oil. Reserving some for the meat if needed.
Add onions, carrots, peppers, celery and a little bit of kosher salt and pepper to the pot, stirring frequently, turning down the heat if needed, saute for 10-15 minutes, the veggies should be soft and caramelized. Stir in the paprikas, garlic, tomato paste, marjoram and caraway. Remove to a bowl, set aside.
Increase the heat to medium-high heat and if needed, add a small pat of butter or a little swirl of olive oil. Without crowding the meat (doing in batches if needed) brown quickly on both sides, remove and repeat until all meat is browned.
With the heat on the higher side, deglaze the pan by (carefully) adding 2 cups of wine, scraping the brown bits from the bottom. Then add the beef broth. Return the vegetables and beef to the pot, add in the potatoes and bay leaves. Bring to simmer, cover and simmer for 2-2 ½ hours, stirring occasionally.
If thicker soup is desired, remove the lid the last 15-20 minutes and smash some of the potatoes into the broth.
Serve with a sprinkle of paprika, a little chopped parsley, some rustic bread, rye bread or traditional Bavarian pretzels. It was so delicious.

Equipments used:

Notes

Variations & Substitutions
tomato paste
Storage Tips
Refrigerate for Later | In an airtight container, the soup should last up to four days in the refrigerator.
Store in the Freezer | German Goulash soup is an excellent meal to store away in the freezer for a later date. Plus, it is easy to reheat on the stovetop, making for a quick and hassle-free weeknight dinner.
Slow Cooker | Brown beef and saute veggies in a skillet, add to slow cooker. Deglaze the pan with red wine and pour into crock pot. Add seasonings, potatoes, beef broth and rest of ingredients. Cover and cook on LOW for 7-8 hours. If thicker soup is desired, turn to high during last hour of cooking and leave lid propped open with a spoon.
Pressure Cooker | Preparing this recipe in a pressure cooker is pretty similar to the process using a slow cooker. Start by browning the beef, (hint) brown some beef on and the veggies in the Instant pot for flavor, then place it in the pressure cooker with the red wine, broth, and seasonings. Close the lid and pressure cook on high for 25 minutes. Allow to naturally release for 10 minutes. Remove lid and turn on saute function for about 20 minutes, until thickened.
This thick soup is more like a stew than a traditional soup. However, if you want it to be more soup-like, add up to 3 cups of more beef broth and adjust the seasonings as needed.
On the other hand, if you prefer a thicker consistency, remove the lid for the last 15-20 minutes and smash some of the potatoes into the broth—YUM!
Most traditional goulash soup recipes include an ingredient that will add some sour flavor. In my recipe, I use dry red wine for this purpose. However, other variations use lemon juice, red wine vinegar, or other vinegars.
If you can't get your hands on marjoram, you can substitute it with another herb, like sage, bay leaves, or oregano.
Hot paprika isn't always easy to locate. In this case, you can add cayenne pepper instead.
Add egg noodles, elbow macaroni noodles, or another type of pasta to make the extra soup filling.
No beef broth? No problem—use water and a beef bouillon cube (one cube/teaspoon per cup of water) or beef stock in its place
Some Germans like to add ¼ cup of heavy whipping cream as a final ingredient to make the soup creamier and even more comforting.
Use tomato sauce instead of tomato paste for a milder tomato flavor and less thick consistency. You can also use tomato puree if you prefer.

Nutrition Information

Show Details

Serving 1serving Calories 621kcal (31%) Carbohydrates 63g (21%) Protein 35g (70%) Fat 17g (26%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 0.2g Cholesterol 22mg (7%) Sodium 41633mg (1735%) Potassium 1600mg (46%) Fiber 7g (28%) Sugar 38g (76%) Vitamin A 26306IU (526%) Vitamin C 105mg (117%) Calcium 181mg (18%) Iron 6mg (33%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 621 kcal

% Daily Value*

Serving	1serving
Calories	621kcal	31%
Carbohydrates	63g	21%
Protein	35g	70%
Fat	17g	26%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Trans Fat	0.2g	10%
Cholesterol	22mg	7%
Sodium	41633mg	1735%
Potassium	1600mg	34%
Fiber	7g	28%
Sugar	38g	76%
Vitamin A	26306IU	526%
Vitamin C	105mg	117%
Calcium	181mg	18%
Iron	6mg	33%