Germany Gulaschsuppe (Goulash Soup)
Gulaschsuppe, or goulash soup, is a hearty and flavorful German dish inspired by the traditional Hungarian goulash. This warming soup is made with tender chunks of beef (or sometimes pork), slow-cooked with onions, bell peppers, and potatoes in a rich, paprika-spiced broth. The soup is often seasoned with garlic, caraway seeds, and a touch of tomato paste or wine to deepen the flavors, creating a dish that is both robust and satisfying. Gulaschsuppe is a popular choice for cold weather, offering a comforting meal that is both filling and aromatic. Frequently served with crusty bread for dipping, it is a staple at German homes, beer gardens, and even festive events such as Oktoberfest. This dish reflects Germany’s embrace of culinary influences from neighboring countries, while adding its own hearty touch to create a beloved classic.
Recipe Servings: 4
Ingredients
- 2 Tbsp (28 g) butter
- 1–2 Tbsp (15–30 ml) olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2–3 bell peppers, deseeded and diced
- 2–3 stalks celery, diced
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 tsp (2 g) hot paprika (optional)
- 1½ tsp (3 g) sweet paprika, more as needed for garnish
- 2–3 cloves garlic, minced
- 2–3 Tbsp (30–45 g) tomato paste
- 1 tsp (0.6 g) marjoram
- ½–1 tsp caraway seeds (optional)
- 1–1½ lbs (0.5–0.7 kg) beef sirloin, stew meat, or chuck roast, cut into 1-inch (2.5-cm) cubes
- 2 cups (473 ml) dry red wine
- 2 cups (473 ml) beef broth, more as desired
- 3–4 red potatoes, diced into cubes
- 2–3 bay leaves
- Chopped parsley, as needed for garnish (optional)
Directions
- Place butter and olive oil in a large pot set over medium heat.
- Add onions, carrots, bell peppers, celery, kosher salt, and black pepper to the hot oil, sautéing for 10–15 minutes until the veggies are soft and caramelized.
- Stir in hot paprika (if using), sweet paprika, garlic, tomato paste, marjoram, and caraway seeds (if using).
- Transfer mixture to a bowl and set aside.
- Increase heat to medium-high and add the beef, sautéing it quickly until browned. Work in batches if necessary to avoid overcrowding.
- Transfer browned beef to the bowl with the vegetables.
- Pour wine into pot and deglaze it by scraping the brown bits from the bottom.
- Pour in beef broth.
- Return cooked vegetables and beef to the pot.
- Add potatoes and bay leaves.
- Bring soup to a boil, cover pot, reduce heat, and simmer for 2–2½ hours, stirring occasionally.
- Remove lid for the last 15–20 minutes and mash some of the potatoes into the broth if a thicker soup is desired.
- Remove bay leaves from soup.
- Sprinkle soup with sweet paprika and chopped parsley, if desired.
- Serve gulaschsuppe hot.
Notes
- Oregano or Italian seasoning may be used in place of marjoram.
- The 2 cups (473 ml) dry red wine may be substituted with a ¼ cup (59 ml) pickle juice or vinegar and 1¾ cups (414 ml) beef broth.
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