Authentic German Goulash Soup Recipe (Gulaschsuppe)
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 50 mins
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Servings
4 -6 servings
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Calories
621 kcal
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Course
Main Course
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Cuisine
German
Authentic German Goulash Soup Recipe (Gulaschsuppe)
Description
The German Goulash Soup recipe combines chunks of beef, vegetables including onions, carrots, celery, peppers, and diced potatoes with a broth enriched by paprika, tomato paste, garlic, and red wine. The beef is browned to develop flavor before simmering with the vegetables and seasonings, including marjoram and optional caraway seeds, for a thick, robust soup. Bay leaves contribute an herbal note. The red wine adds a subtly sour complexity that balances the richness.
This dish yields a hearty soup resembling a stew with tender meat and soft vegetables within a thick, paprika-spiced broth. The inclusion of root vegetables and potatoes adds body and texture. The cooking method involves browning meat and vegetables, then slow simmering to deepen flavors and tenderize ingredients. Adjusting broth quantity alters soup thickness, and mashing some potatoes can thicken it further.
Gulaschsuppe is traditionally served hot as a standalone meal, often accompanied by crusty bread. It suits cold weather or when a satisfying, warming dish is desired. Variations can include adding pasta or finishing with cream for richness. It can be made in a slow cooker or pressure cooker following adapted steps.
Store leftovers in an airtight container refrigerated up to four days or freeze for longer storage. Reheat gently to maintain texture. Experiment with substituting herbs or using different vinegars for subtle flavor changes.
Ingredients
- 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 carrot diced
- 2-3 talks celery diced
- 2-3 bell pepper colors your choice
- 3-4 potato diced into cubes, red
- 2-3 cloves garlic minced
- 2-3 tablespoons tomato paste
- 2-3 bay leaf
- 1 ½ teaspoons paprika sweet
- 1 teaspoon marjoram or sub with oregano or Italian seasoning
- ½-1 teaspoon caraway seeds optional, but add that authentic flavor
- 1 teaspoon paprika optional, but not super spicy, hot
- 2 cups red wine or substitute with ¼ cup pickle juice or your favorite vinegar and the rest beef broth, dry
- 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
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.
Notes
- Store leftover soup refrigerated up to 4 days in airtight containers for best freshness.
- Freeze portions of soup for longer storage and reheat on the stove for convenience.
- Slow cooker method: brown beef and vegetables before adding to slow cooker with liquids; cook on low 7-8 hours.
- Pressure cooker method: brown ingredients in pot, then add liquids and seasonings; cook under pressure 25 minutes with natural release.
- Adjust soup thickness by adding more broth or mashing some potatoes before serving.
- Substitute tomato sauce or puree for tomato paste for milder tomato flavor.
- Optional additions include pasta like egg noodles or elbow macaroni to make more filling.
- Use dry red wine or vinegar substitutes to add traditional sour flavor notes.
- Fresh herbs such as marjoram may be replaced with oregano, sage, or bay leaves if unavailable.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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