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Two bowls of German Goulash Soup, ready for serving, with a slice of bread on the side.
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German Goulash Soup (Gulaschsuppe)

Another addition to your comfort-soup collection. This beef goulash soup tastes and feels like a hug-in-a-bowl, that's bursting with flavors! Give it a try!
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Soup
Cuisine: German
Servings: 4
Calories: 467kcal
Author: Neriz


  • 2 to 3 tbsp vegetable oil
  • 1/2 kg beef (about 1 lb), flank or chuck part would be ideal, cut into small cubes
  • 1 large onion, sliced finely
  • 1/2 cup red wine
  • 4 tbsp tomato paste
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 4 to 4 & 1/2 cups beef broth
  • 1/2 tsp paprika powder
  • salt and ground black pepper, to season
  • potatoes, optional


  • Place a medium or large pan over medium-high heat, then add oil.
  • Once the oil is ready, start browning the beef.  Do this in batches to not overcrowd the pan.
  • Once all the beef has been browned, add everything back into the pan.
  • Add onions.  Cook until they are slightly soft.
  • Add red wine and let it evaporate.
  • Add tomato paste, paprika powder, salt, ground black pepper, and bell peppers.
  • Mix for a couple of minutes.  You can see there is already a thicker sauce coating the beef and the peppers at this point.
  • Add broth.  Cover and bring to a boil.
  • Mix.  Put the cover back and simmer until the beef is cooked and tender, occasionally tasting to adjust the seasoning by adding salt, ground pepper, or paprika powder. This normally takes about 90 minutes for me.
  • If you are adding potatoes, add them in the last 30 minutes of simmering.
  • Take the pan off the heat and serve.



  • While you can use chicken or vegetable stock, beef stock will give you a deeper flavor for this soup.
  • Make sure you cut the beef into small bits; it should not be as big as making a stew.
  • If you want a thicker soup, sprinkle the beef with some flour before browning them.
  • Do not skip the onion and bell peppers; they provide the base flavor for the soup.
  • If you want to add potatoes, do it during the last thirty minutes of simmering.


Calories: 467kcal | Carbohydrates: 11g | Protein: 26g | Fat: 33g | Saturated Fat: 16g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 1218mg | Potassium: 826mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1236IU | Vitamin C: 99mg | Calcium: 58mg | Iron: 4mg