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.
Ingredients
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600g beef chuck, cut into small cubes
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2 large onions, diced
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2 red bell peppers, diced
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3 cloves garlic, minced
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3 tbsp sweet Hungarian paprika
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1 tsp hot paprika
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2 tbsp tomato paste
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1L beef broth
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400g canned crushed tomatoes
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2 medium potatoes, cubed
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2 tbsp vegetable oil
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1 tsp caraway seeds
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Salt, pepper
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Marjoram
Instructions
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1
Heat oil in a heavy pot. Brown beef cubes in batches over high heat. Remove and set aside.
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2
Sauté onions in the same pot for 5 min until translucent. Add garlic, cook 1 min.
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3
Remove pot from heat briefly, stir in sweet and hot paprika and tomato paste (off heat prevents paprika from burning).
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4
Return to heat, add broth, crushed tomatoes, caraway seeds, and marjoram. Return beef to the pot.
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5
Simmer covered for 1.5 hours until beef is tender. Add potatoes and bell peppers, cook 20 min more.
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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.