Authentic German Goulash Soup Recipe – German Special
Authentic German Goulash Soup (Gulaschsuppe) is a hearty, comforting dish made with tender beef, sweet onions, and paprika-rich broth. This soup, rooted in Central European tradition, is beloved in Germany for its deep, smoky flavor and satisfying warmth. Perfect for cold days, this thick, stew-like soup is traditionally served with crusty bread and a dollop of sour cream. It’s simple, soulful, and incredibly delicious—ideal for feeding a crowd or freezing for later.
- Prep Time20 min
- Cook Time1 hr 30 min
- Total Time1 hr 50 min
Authentic German Goulash Soup Ingredients:
- 2 tablespoons oil or butter
- 1.5 lbs (700 g) beef stew meat, cut into 1-inch cubes
- 2 large onions, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon caraway seeds (optional)
- 1 bell pepper, diced
- 2 medium potatoes, peeled and diced
- 5 cups beef broth
- Salt and pepper, to taste
- 1 bay leaf
For Garnish (Optional):
- Chopped parsley
- Sour cream
- Crusty bread or rolls for serving
Sear the Meat:
Heat oil in a large pot over medium-high heat.
Add beef in batches and brown on all sides. Remove and set aside.
Sauté and Season:
In the same pot, add onions and cook until golden and soft (about 8–10 minutes).
Stir in garlic, tomato paste, and both paprikas. Cook for 1 minute to bloom the spices.
Simmer the Soup:
Return beef to the pot. Add bell pepper, potatoes, caraway (if using), beef broth, and bay leaf.
Bring to a boil, then reduce to a simmer. Cover and cook for 1 to 1.5 hours, or until beef is tender.
Season with salt and pepper to taste. Discard bay leaf before serving.
Serve:
Ladle into bowls and garnish with chopped parsley and a dollop of sour cream, if desired.
Serve hot with crusty bread.
Recipe Notes :
Beef Cut : Use chuck or stew meat for best tenderness after simmering.
Paprika Tip : Always use high-quality sweet Hungarian paprika for authentic flavor.
Thickness : For a stew-like version, reduce broth or simmer uncovered near the end.
Make Ahead : Flavor deepens overnight—perfect for making in advance.
Freezer Friendly : Cool completely, then freeze in portions for up to 3 months.
