Experience the Bold Flavors of Traditional German Goulash Soup: A Rich, Satisfying Culinary Adventure!
My traditional German Goulash Soup recipe (Gulaschsuppe) is a hearty and flavorful beef soup that is originally from Hungary. However, it’s very popular in Germany and other European countries. In this Goulash Soup, chunky pieces of beef are flavored with lots of paprika and cooked low and slow in a flavorful broth until fall-apart tender. Spicy and restorative, it’s just the thing for a cold winter. It’s typically served with crusty bread or boiled potatoes.
Gulaschsuppe has its roots in Hungary, where it is a traditional stew made with beef or pork, paprika, and other seasonings. Over time, the dish spread throughout Europe, and variations of it were adapted to local tastes and ingredients.
German Goulash Soup - A beloved Comfort Food
In Germany, Gulaschsuppe is a beloved comfort food that is often served during the winter months. It is a rich and warming soup that is perfect for cold days, and its hearty ingredients make it a satisfying meal on its own.
Gulaschsuppe can be served with a variety of accompaniments, including crusty bread, boiled potatoes, or even spaetzle (a type of German pasta). Some people also like to add a dollop of sour cream or crème fraîche to their soup for a touch of tanginess.
In addition to being delicious and comforting, Gulaschsuppe is also a great meal to make in advance and reheat throughout the week. It can be stored in the fridge or freezer, and the flavors only improve with time.
If you’re looking for a warming and satisfying soup to try, Gulaschsuppe is definitely worth a try. Its rich and savory flavors are sure to please your taste buds, and its hearty ingredients will keep you feeling full and satisfied.
What is the Best Paprika to Use?
Sweet paprika is the ingredient that gives the goulash soup its distinctive warm flavor and reddish color!
Since it’s such an important flavor here, you must make sure you are using fresh, good-quality paprika. Paprika does last a long time, but – as is the case with all spices – it does lose potency with time. So if your jar is older than a year, I’d definitely get a new one to make this recipe.
How to Make my Traditional German Goulash Soup
There is no secret in making a goulash soup. It is just like making any other stew! To make Gulaschsuppe, beef is browned in a large pot with onions, garlic, and paprika. Vegetables like carrots and celery are then added, along with beef broth and diced tomatoes. The soup is simmered for several hours, allowing the flavors to meld together and the beef to become tender and flavorful.
My preferred method is cooking it low and slow on the stove, in a Dutch oven. However, this recipe is easily adaptable for the Instant Pot (if you need to cook faster) or Slow Cooker (if you want to be able to step away and come back to a hearty dinner).
Traditional Goulash Soup - Gulaschsuppe
- 1 lb. Beef Stew Meat, preferable chuck cut in 1 inch cubes
- 3 tbsp. Clarified Butter
- 3 Medium Yellow Onion finely chopped
- 3 cloves Garlic minced
- 3 tbsp. Tomato Paste
- 5 cups Beef Stock
- Chili Powder
- 1 Bay Leave
- 10 oz Potatoes cut in ½ inch cubes
- 5 oz Carrot cut in slices
- 2 Red Peppers cut in cubes
- 2 tbsp. Paprika Powder
- ½ tsp. Marjoram
- ¼ tsp. Caraway Seeds crushed
- ¼ tsp. Lemon peel
- Fresh Italian Parsley optional
- Sour Cream optional
- Cut the beef in 1 inch cubes. Season the beef with salt. In a Dutch oven over medium high heat, brown the beef in 1 tablespoon of clarified butter. Work in batches, you want to get a nice sear on the beef. Remove the beef.1 lb. Beef Stew Meat, preferable chuck, 3 tbsp. Clarified Butter
- Add the onions with the remaining clarified butter to the pot and reduce the heat. Let the onions cook until soft, don't let them get too dark. Add the minced garlic at the end and let it get fragrant.3 Medium Yellow Onion, 3 cloves Garlic
- Add the tomato paste to the onions and garlic and let it caramelize for a couple of minutes.3 tbsp. Tomato Paste
- Add the browned beef back to the pot and fill it up with beef stock. Cover and let it simmer over low heat for 2 hours.5 cups Beef Stock
- Chop the potatoes, carrots and peppers in bite size pieces and add them after 2 hours to the pot. Season with salt, bay leave and a dash of chili powder and let it simmer for another 30 minutes,Salt, Chili Powder, 10 oz Potatoes, 5 oz Carrot, 2 Red Peppers, 1 Bay Leave
- Season the soup with paprika powder, marjoram, caraway seeds and lemon peel and let it simmer for another 5 minutes.2 tbsp. Paprika Powder, ½ tsp. Marjoram, ¼ tsp. Caraway Seeds, ¼ tsp. Lemon peel
- Remove the bay leave and season to taste with salt & pepper. Serve with a dollop of sour cream and parsley if you like.Salt, Pepper, Fresh Italian Parsley, Sour Cream