German Gulaschsuppe (Goulash Soup)

Description

German Gulaschsuppe is a hearty, savory soup made with tender beef, onions, paprika, potatoes, and bell peppers simmered in a flavorful broth. Unlike Hungarian goulash (which can be thicker and more like a stew), the German version is more soup-like, making it perfect as a warming dish for cold evenings, Oktoberfest celebrations, or a rustic family dinner. It’s deeply aromatic, slightly smoky from paprika, and satisfying with a slice of crusty bread.

Ingredients For German Gulaschsuppe (Goulash Soup)

• 2 tbsp vegetable oil or lard

• 1 ½ lbs (700 g) beef chuck or stewing beef, cut into bite-sized cubes

• 3 large onions, finely chopped

• 3 cloves garlic, minced

• 2 tbsp sweet paprika powder (plus ½ tsp hot paprika if you like spice)

• 1 tsp caraway seeds (optional, for authentic flavor)

• 2 tbsp tomato paste

• 6 cups (1.5 L) beef broth

• 2 medium potatoes, peeled & diced

• 2 red bell peppers, diced

• 2 medium carrots, sliced

• 1 can (14 oz / 400 g) diced tomatoes

• 1 bay leaf

• 1 tsp marjoram or dried oregano

• Salt & black pepper, to taste

• Fresh parsley, for garnish

Instructions

1. Brown the Beef – Heat oil in a large pot. Add beef cubes in batches, sear until browned, then set aside.

2. Cook the Onions – In the same pot, add onions and cook until golden and slightly caramelized (this gives depth of flavor). Stir in garlic.

3. Season – Add paprika, caraway, and tomato paste. Cook for 1–2 minutes to release flavors.

4. Deglaze & Simmer – Pour in beef broth and add beef back into the pot. Stir in diced tomatoes, bay leaf, marjoram, and carrots. Bring to a boil, then reduce heat.

5. Add Veggies – After 30 minutes, add potatoes and bell peppers. Simmer gently until beef is tender and vegetables are soft (about 60–75 minutes total cooking time).

6. Taste & Adjust – Season with salt and pepper. Remove bay leaf before serving.

7. Serve Hot – Garnish with chopped parsley and serve with crusty bread or rolls.

Notes

• The longer you simmer, the richer the flavor.

• For a slightly smoky taste, use smoked paprika.

• Can be made ahead—flavors deepen the next day.

• Some German versions add a splash of red wine or vinegar for tang.

Tips

• Use beef chuck or stewing beef for the best tenderness.

• Caramelize onions properly—this is key to the authentic flavor.

• If you like spice, add a pinch of cayenne or chili flakes.

• For a thicker version, mash a few potato pieces into the broth.

• Freezes well—store in portions for quick meals.

Servings

Serves 6 people (hearty bowls).

Nutritional Info (per serving, approx.)

• Calories: 340

• Protein: 28 g

• Fat: 14 g

• Carbohydrates: 26 g

• Fiber: 4 g

• Sodium: 850 mg

Benefits

• High-protein & filling – Keeps you full and energized.

• Rich in antioxidants – Paprika, peppers, and tomatoes boost immunity.

• Great for cold weather – Comforting and warming.

• Meal-prep friendly – Flavors improve overnight.

Q & A

Q: Can I make this in a slow cooker?
A: Yes! Brown beef and onions first, then transfer everything to the slow cooker. Cook on LOW for 7–8 hours.

Q: What’s the difference between German and Hungarian goulash?
A: Hungarian goulash is often thicker and spicier, while German Gulaschsuppe is more soup-like and milder.

Q: Can I use pork instead of beef?
A: Yes, pork shoulder works well, though beef is traditional.

Q: What can I serve it with?
A: Fresh rye bread, pretzels, or a dollop of sour cream on top.

Q: How long does it keep?
A: Up to 4 days in the fridge or 3 months frozen.