German Goulash Soup (Gulaschsuppe)
This German Goulash Soup is perfect for any meal—whether you’re looking to warm up on a chilly day or impress guests with a hearty, flavorful dish. Enjoy it with a generous slice of bread, and you’ll be transported straight to the heart of Germany with every spoonful!
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.
Notes
Meat Selection: Stewing beef, such as chuck or round, works best in this soup because it becomes tender and flavorful after slow cooking.
Paprika: Sweet Hungarian paprika gives the soup its signature flavor, but for a little heat, feel free to add some hot paprika to taste.
Vegetable Variations: If you want to add more vegetables, parsnips, or rutabaga could be great options to include.
Serving: This soup is perfect on its own, but a slice of crusty German bread or rye bread will complement it wonderfully.
Make-Ahead: Like most soups, this goulash soup tastes even better the next day after the flavors have had time to develop. You can store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition
Calories: 535kcalCarbohydrates: 41gProtein: 26gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 100mgSodium: 958mgPotassium: 1508mgFiber: 8gSugar: 13gVitamin A: 7353IUVitamin C: 164mgCalcium: 91mgIron: 5mg
Tried this recipe?Let us know how it was!