German goulash soup (gulaschsuppe) is a traditional, paprika-rich soup that’s been a staple in German homes for generations. Made with tender beef, onions, and spices, it’s a dish that delivers — filling, practical, and easy to make at home!
If you want more classic German soup recipes that deliver deep flavor without complicated preparation, this soup is worth trying.
What, exactly, is German goulash soup?
Known locally as ‘gulaschsuppe,’ it is a lighter version of German beef goulash.
It has more liquid, fewer vegetables, and less cooking time.
Despite its lighter consistency, German goulash soup doesn’t compromise on flavor — it offers a unique balance of paprika’s deep, smoky taste, complemented by a hint of acidity and freshness from the vinegar.
If you want to keep serving goulash in warmer months, gulaschsuppe is your answer!
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Why You’ll Love this Recipe!
- It delivers big flavor with everyday ingredients. German goulash soup builds its depth from paprika, onions, and slow-simmered meat — ingredients that are easy to find and familiar to home kitchens. The result is a robust, well-rounded soup that doesn’t rely on complicated preparation.
- It’s a true one-pot meal. Everything comes together in a single pot, keeping preparation and cleanup simple. It’s easy to scale up for family meals or casual gatherings.
- It’s filling without being heavy. The richness comes from spices and slow cooking, rather than cream or thickening agents, giving you a soup that’s satisfying yet balanced.
Ingredients
(See the recipe card below for measurements.)
- Beef – chuck, shin, or neck, and cut into bite-sized pieces.
- Olive oil – extra virgin olive oil for the best flavor, but regular olive oil can also be used.
- Garlic – minced or grated fresh garlic to maximize aroma and flavor in the soup.
- Onion – chop the onion finely, as is typical for German soups.
- Tomato paste – choose any reliable brand; use concentrated paste for a deeper, richer flavor.
- Stock – I always use beef stock when preparing gulaschsuppe, as it complements the other key ingredients.
- Potatoes – rinsed, peeled, and chopped into small cubes for even cooking.
- White wine vinegar – helps balance the base flavors in goulash soup, providing a touch of acidity and freshness — more ‘zing.’
- Spices and seasoning – Hungarian sweet paprika, caraway seeds, dried marjoram, salt, and ground black pepper for an authentic taste.
How to make gulaschsuppe
Start by heating olive oil in a medium to large pan over medium-high heat.
Once the oil is ready, add garlic and chopped onion.
Cook until the onion softens.
Add the tomato paste and sweet paprika.
Cook for about 2 minutes, stirring to prevent anything from sticking to the pan.
Add the chunks of beef.
Cook until the beef chunks turn brown.
Notice the slightly thicker sauce forming at the bottom of the pan — this is the base flavor of your goulash soup.
Next, add the stock, vinegar, caraway seeds, and dried marjoram to the pan.
Season with a bit of salt and pepper.
Cover the pan with a lid and bring it to a boil.
Adjust the heat and simmer for about 40 minutes, or until the meat is slightly tender.
Taste and adjust the seasoning of your gulaschsuppe, then add the potatoes.
Place the cover back and continue simmering until the beef bits are fully tender and the potatoes are cooked.
Transfer into bowls and serve!
Helpful tips
- When slicing the beef, keep chunks no more than 1-inch wide. It helps shorten the cooking time and ensures both meat and potatoes will fit in a spoonful.
- Do not skip or rush the cooking of the tomato paste and paprika. It’s crucial to fully develop the base flavors for your German goulash soup.
- Remember to taste and adjust seasoning when adding the potatoes. I typically add more salt, pepper, and vinegar at this stage.
Recipe variation
- Paprika. You can use regular paprika when you don’t have Hungarian paprika around — be aware, though, that result will not have the same taste as authentic gulaschsuppe.
- Red wine vinegar. An excellent substitute for white wine vinegar, but make sure you put less first, then taste and adjust later.
- Chicken stock. A great alternative to beef stock, or you can even use a combination of chicken or beef stock.
Storage
How long can I keep it in the refrigerator?
It keeps well for up to 4 days when stored in an airtight container.
Can German goulash soup be frozen?
Absolutely. Once it’s completely cooled, transfer it to an airtight container and place it in the freezer — it should be good for up to 3 months.
When reheating, place it on the stovetop and set it to low heat at first (to reheat gently).
FAQs
What cut of meat works best?
Beef chuck or stewing beef works best for this German soup. These cuts become tender with slow cooking and add body to the soup.
Is German goulash soup thick or thin in texture?
It’s thicker than a clear soup, but more liquid than a stew. The texture comes from slowly cooking the onions and meat rather than adding flour or cream.
Can I make a lighter version?
Yes. The trick is to reduce the amount of meat and increase the amount of vegetables — so long as you use the same spices and seasonings, the goulash soup will keep its characteristic flavor.
Can I make German goulash soup ahead of time?
It is ideal for making ahead because the flavors continue to develop as it rests — enjoy it even more the next day.
Serving suggestions
Gulaschsuppe is easy to turn into a complete meal.
These serving ideas use other classic German recipes from the blog and let you experience a taste of traditional German cooking in your kitchen:
Serve classic German potato pancakes alongside goulash soup for a more filling, traditional meal.
The crisp pancakes add texture and pair well with the paprika-rich soup, making it feel closer to a complete meal than just a starter.
Add a baked element to your meal with this vegetable pie.
The mild sweetness of leeks and the crisp pastry balance the richness of the soup — an excellent pairing when it’s served as a main dish.
These soft German chocolate buns are a great way to end your meal.
The light, sweet buns with bits of chocolate chips provide a home-style way to finish the meal without making it feel heavy.
Gulaschsuppe is one of those recipes that earns its place in a rotation. It’s straightforward to cook, intensely flavorful, and well-suited for both everyday meals and slower weekends.
So go ahead, give it a try and let me know how it turned out in the comments! 🙂
GET MORE IDEAS IN THIS LIST OF SOUPS FROM AROUND THE WORLD!
📖 Recipe
German Goulash Soup Recipe (Gulaschsuppe)
Equipment
- Medium to Large Pan
Ingredients
- 1 pound beef (500 grams), cut into 3/4 to 1-inch wide
- 2 to 3 tablespoons olive oil
- 1 clove garlic, minced
- 1 medium onion, finely chopped
- 3 medium potatoes, peeled and diced
- 1 tablespoon Hungarian sweet paprika, heaping
- 1 tablespoon tomato paste
- 2 tablespoons white wine vinegar
- 2 teaspoons caraway seeds, heaping
- 1/2 teaspoon dried marjoram
- 5 to 6 cups stock
- salt and pepper
Instructions
- Place a medium to a large pan over medium-high heat, then add olive oil.
- Add garlic and onion when the oil is ready and cook until the onion turns soft.
- Add the tomato paste and sweet paprika and cook for two minutes.
- Add the beef and cook until browned.(Note: You will see that the sauce at the bottom of the pan is now slightly thicker — this is the base flavor of your gulaschsuppe.)
- Add the stock, vinegar, caraway seeds, dried marjoram, salt, and ground black pepper.
- Cover the pan with a lid and bring to a boil, then simmer for about 40 minutes, or until the meat is slightly tender.
- Taste and adjust the seasoning of your gulaschsuppe, then add the potatoes.
- Place the cover back and continue simmering until the beef bits are fully tender and the potatoes are cooked.
- Transfer your gulaschsuppe into bowls, serve, and enjoy!
Notes
- Cook’s Tip: Remember not to rush or skip cooking the tomato paste and paprika. It’s an integral step in fully developing the base flavors of your German goulash soup.
- Refer to the post for more tips and suggestions.
Holly K says
I’ve been eating this soup/suppe for 45 plus years. Totally yummy with nice fresh bread. My DH is Austrian born and he makes it often during the winter. Thank you for sharing with us.
Mary Canova says
This was super easy to make. My husband had 2 bowls and took some to work with him. Just fantastic 👏 👌