Lighter than a stew, but just as tasty! Gulaschsuppe, or German Goulash Soup, is deliciously flavorsome and easy to prepare. Add it to your collection of hearty soups now!
Now let’s add another well-loved soup to that list — goulash soup.
What, exactly, is German goulash soup?
Known locally as ‘gulaschsuppe,’ it is a lighter version of goulash stew.
It has more liquid, fewer vegetables, and less cooking time.
But it certainly does not mean less flavor! On the contrary, it got the same deep taste of paprika but with more acidity (and freshness) from the vinegar.
If you want to keep serving goulash in warmer months, gulaschsuppe is your answer!
CANNOT GET ENOUGH OF TRADITIONAL GERMAN RECIPES? THEN YOU WILL SURELY LIKE THESE POSTS!
- Beef – chuck, shin, or neck would be excellent for making German goulash soup.
- Olive oil – extra virgin olive oil, if possible.
- Garlic – minced or grated.
- Onion – as typical of all German soups, you must chop the onion finely.
- Tomato paste – just use your favorite brand.
- Stock – I always use beef stock for preparing gulaschsuppe.
- Potatoes – rinsed, peeled, and chopped into small cubes.
- White wine vinegar – you need this to balance the base flavors of your goulash soup and to give it some more ‘zing.’
- Spices and seasoning – Hungarian sweet paprika, caraway seeds, dried marjoram, salt, and ground black pepper; all the seasoning and spices you need for making a delicious bowl of goulash soup.
Start making gulaschsuppe by heating olive oil in a medium to a 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 two minutes, stirring to ensure nothing sticks 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 gulaschsuppe.
Add the stock, vinegar, caraway seeds, and dried marjoram.
Season with a bit of salt and pepper.
Cover the pan with a lid and bring it to a boil.
Adjust heat and simmer for about forty minutes or until the meat becomes slightly tender.
Taste and adjust seasoning 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 German goulash soup into bowls and serve!
- When slicing the beef, keep chunks no more than 1 inch wide.
It helps shorten the cooking time for gulaschsuppe 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 a crucial step to develop the base flavors for your German goulash soup fully.
- Remember to taste and adjust the seasoning when adding the potatoes. I typically add more salt, pepper, and vinegar during this time to balance my gulaschsuppe.
- 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.
Looks absolutely delicious, right? I guarantee it is! So, give this German goulash soup recipe one of these days! 🙂
OR YOU CAN GET MORE IDEAS IN THIS LIST OF SOUPS FROM AROUND THE WORLD!
IF YOU WANT MORE EUROPEAN RECIPES, YOU WILL LIKE THESE RECIPES BY COUNTRY!
German Goulash Soup Recipe (Gulaschsuppe)
- 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
- 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 beef and cook until the meat turns brown.(Note: You will see that 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 boil, then simmer for about forty minutes or until the meat becomes 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!
- Cook’s Tip#1: Remember not to rush or skip cooking the tomato paste and paprika. It’s an integral step to develop the base flavors of your gulaschsuppe fully.
- Cook’s Tip#2: Do not forget to taste and adjust the seasoning when adding the potatoes. I usually add more salt, pepper, and vinegar to balance it.