German Goulash Soup (Gulaschsuppe) is a rich, hearty dish that combines tender beef, vegetables, and smoky paprika in a flavorful broth. Though inspired by Hungarian traditions, this variation is beloved in Germany; it’s the perfect comfort food to enjoy with a slice of fresh, crusty bread.
This hearty, flavorful soup is an iconic German dish, with roots in Hungary, and it’s a natural fusion of the two culinary traditions. The warm, savory broth filled with tender beef, vegetables, and just the right amount of spice is truly comfort food at its finest. If you’re craving something that will warm you from the inside out, this German Goulash Soup is the perfect fit.
Gulaschsuppe is the perfect blend of rich, savory flavors from stewing beef, onions, carrots, and bell peppers, all enhanced by the warm, smoky heat of sweet and hot Hungarian paprika. Paired with freshly baked German bread, this soup is a meal in itself and is great for any occasion, whether you’re serving it to guests or enjoying a cozy night in. The addition of potatoes gives it that satisfying, hearty texture, making it the ideal dish for colder months.
This traditional recipe comes from the book German Meals at Oma’s by Gerhild Fulson, and it’s a wonderful dish to add to a German-inspired meal.
Reprinted with permission from German Meals at Oma’s by Gerhild Fulson. Page Street Publishing Co. 2018.
Gulaschsuppe (Goulash Soup)
Serves 4
The first place I had goulash soup was at a rest stop along the autobahn (highway) in Lower Saxony. The buffet in the restaurant was extensive, but that goulash soup spoke to me. It was so delicious that I had to find a recipe to match it once I got home. I had made my own version previously by just adding potatoes and green beans to my goulash recipe. This gulaschsuppe, however, was different. With the peppers and seasonings, it’s become a dish I now often serve to guests.
Goulash originated in Hungary but has been adopted as traditional German fare. Once you taste this soup, you’ll understand why. Serve this with some freshly baked German bread. Nothing else is needed.
Ingredients for German Goulash Soup
- Clarified Butter or Neutral Oil – This is used to brown the beef and sauté the vegetables. Clarified butter adds a rich, nutty flavor, but neutral oil can be used for a more neutral taste.
- Stewing Beef – You’ll want to use beef that’s great for slow cooking, such as stewing beef or chuck, cut into small cubes. It becomes wonderfully tender as it simmers.
- Onions, Garlic, Celery, and Carrots – These are the foundational veggies that bring sweetness and depth to the soup’s base. They’re sautéed first to release their flavors.
- Tomato Paste, Tomato Juice, and Beef Broth – These liquids create the flavorful, comforting broth of the soup. Tomato paste adds richness, while the broth provides depth.
- Sweet Hungarian Paprika – The star spice of this dish, sweet paprika brings warmth and a deep, smoky flavor. It’s essential to use Hungarian paprika for that authentic taste.
- Bay Leaf – A couple of bay leaves will infuse the soup with a subtle, herbal flavor while it simmers.
- Yukon Gold Potatoes and Bell Peppers – These veggies provide texture and sweetness. The potatoes thicken the soup and give it substance, while the bell peppers add a colorful pop and a slight crunch.
- Hot Hungarian Paprika – For those who like a little more kick, hot paprika is added to taste. It gives the soup just the right amount of heat without overpowering the other flavors.
- Fresh Parsley – Garnish your soup with a sprinkle of finely chopped parsley for a fresh finish and a pop of color.
Whenever you’re browning vegetables, such as onions, celery, and carrots, you may find the bottom of the pot is starting to get too dark with the browned bits sticking to it. Add a little bit of liquid, stir to scrape the browned bits into the liquid, lower the heat if needed, and let the liquid evaporate.
The veggies will return to sautéing and a deeper flavor will develop. You may need to add a bit more butter or oil. This browning, adding liquid, evaporating, and continuing to brown is a technique to get a really dark and flavorful stock for gravies or soups.
How to Make Gulaschsuppe
Melt the butter in a large saucepan over medium-high heat. Add about one-third of the beef, being careful not to crowd the saucepan, and brown it well on all sides, 5 to 8 minutes. Transfer the beef to a medium bowl. Brown the rest of the beef in batches.
Reduce the heat to medium and add the onions. Sauté for 5 to 7 minutes, stirring often. Stir in the garlic, celery, carrot, and tomato paste and sauté for 2 minutes. Return all the meat to the saucepan along with any accumulated juices. Stir in the tomato juice, beef broth, salt, sweet Hungarian paprika, and bay leaf. Reduce the heat to medium-low, cover the saucepan, and simmer for 45 minutes.
Add the potatoes and bell peppers. Simmer for 15 minutes, or until the potatoes are tender. Remove the bay leaf. Season with additional salt, pepper, and hot Hungarian paprika.
Serve garnished with the parsley.
Tips for Success
- Browning the Beef: Make sure to brown the beef in batches to ensure it gets a nice sear. This step is crucial for developing the rich, deep flavor of the soup.
- Adjusting the Heat: Feel free to adjust the amount of hot paprika to suit your spice tolerance. Start with a small amount and taste as you go.
- Resting Time: Letting the soup rest for 10-15 minutes after cooking allows the flavors to deepen and marry together.

German Goulash Soup (Gulaschsuppe)
Ingredients
- 2 tbsp clarified butter or neutral oil
- 1 lb stewing beef cut into ¾-inch (2 cm) cubes
- 2 cups onions diced
- 1 clove garlic crushed
- 1 rib celery diced
- 1 large carrot cut into ½-inch (13 mm) slices
- 1 tbsp tomato paste
- 1½ cups tomato juice
- 1 cup beef broth
- 1 tsp salt plus more to taste
- 1 tbsp sweet Hungarian paprika
- 1 bay leaf dried
- 1 lb potatoes preferably waxy Yukon Gold potatoes, cut into ¾-inch (2 cm) cubes
- 3 bell peppers medium, preferably different colors, cut into ¾-inch (2 cm) pieces
- black pepper freshly ground, to taste
- Hot Hungarian paprika to taste
- 2 tbsp parsley fresh, finely chopped, to garnish
Instructions
- Start by heating the butter or oil in a large saucepan over medium-high heat. Add about a third of the beef and brown it well on all sides, which should take 5 to 8 minutes. Transfer the browned beef to a bowl and repeat with the remaining beef in batches, ensuring not to overcrowd the pan.
- Once all the beef is browned, lower the heat to medium and add the diced onions to the pot. Sauté them for 5 to 7 minutes, stirring frequently, until they soften. Add the garlic, celery, carrot, and tomato paste, and continue to sauté for another 2 minutes.
- Return all the beef to the pot, along with any juices that have accumulated in the bowl. Stir in the tomato juice, beef broth, salt, paprika, and bay leaf. Cover the pot, reduce the heat to medium-low, and let everything simmer for about 45 minutes.
- After the simmering time, add the potatoes and bell peppers. Continue to simmer for another 15 minutes or until the potatoes are tender and the flavors have melded together. Remove the bay leaf and season the soup with extra salt, black pepper, and hot paprika to taste.
- Ladle the soup into bowls and garnish with freshly chopped parsley just before serving.
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