Gulaschsuppe

Name: Gulaschsuppe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: German
Ingredients: 600g beef chuck, cut into small cubes; 2 large onions, diced; 2 red bell peppers, diced; 3 cloves garlic, minced; 3 tbsp sweet Hungarian paprika; 1 tsp hot paprika; 2 tbsp tomato paste; 1L beef broth; 400g canned crushed tomatoes; 2 medium potatoes, cubed; 2 tbsp vegetable oil; 1 tsp caraway seeds; Salt, pepper; Marjoram

Gulaschsuppe (GOO-lahsh-zup-eh)

Beef Goulash Soup

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 336 kcal

A robust, paprika-rich beef soup with tender chunks of beef, potatoes, and bell peppers, warming and deeply savory with a gentle kick of heat.

Nutrition & Info

Protein 28.0g

Carbs 20.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Equipment Needed

large heavy pot or Dutch oven ladle sharp knife

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: sour cream dollop, paprika, fresh parsley

Accompaniments: crusty bread, dark rye bread

Ingredients

600g beef chuck, cut into small cubes
2 large onions, diced
2 red bell peppers, diced
3 cloves garlic, minced
3 tbsp sweet Hungarian paprika
1 tsp hot paprika
2 tbsp tomato paste
1L beef broth
400g canned crushed tomatoes
2 medium potatoes, cubed
2 tbsp vegetable oil
1 tsp caraway seeds
Salt, pepper
Marjoram

Instructions

1
Heat oil in a heavy pot. Brown beef cubes in batches over high heat. Remove and set aside.
2
Sauté onions in the same pot for 5 min until translucent. Add garlic, cook 1 min.
3
Remove pot from heat briefly, stir in sweet and hot paprika and tomato paste (off heat prevents paprika from burning).
4
Return to heat, add broth, crushed tomatoes, caraway seeds, and marjoram. Return beef to the pot.
5
Simmer covered for 1.5 hours until beef is tender. Add potatoes and bell peppers, cook 20 min more.
6
Adjust seasoning generously. Serve in deep bowls with crusty bread.

💡

Did You Know?

Gulaschsuppe is the most popular food served at German Christmas markets and Oktoberfest, outselling even the famous sausages.

Chef's Notes

Equipment Tips

large heavy pot or Dutch oven
ladle
sharp knife

Garnishing

sour cream dollop, paprika, fresh parsley

Accompaniments

crusty bread, dark rye bread

The Story Behind Gulaschsuppe

German Gulaschsuppe evolved from Hungarian goulash, adopted and adapted during the Austro-Hungarian Empire era. Germans transformed the Hungarian stew into a heartier soup, adding potatoes and bell peppers. By the 20th century, it had become a cornerstone of German gastronomy, omnipresent at every festival and in every Gasthof.

🕐 Traditionally enjoyed lunch, dinner, or at festivals 📜 Origins: 19th century (German adaptation)

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