Gulaschsuppe

Name: Gulaschsuppe
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6 servings
Cuisine: Liechtensteiner
Ingredients: 600g beef chuck, cut into small cubes; 3 large onions, diced; 3 tbsp sweet paprika; 1 tbsp smoked paprika; 2 cloves garlic, minced; 2 red bell peppers, diced; 3 medium potatoes, cubed; 400g canned tomatoes, crushed; 1.5L beef broth; 2 tbsp tomato paste; 1 tsp caraway seeds; 2 bay leaves; 1 tsp marjoram; 2 tbsp vegetable oil; Salt and pepper

Gulaschsuppe (GOO-lahsh-zoo-peh)

Goulash Soup

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 370 kcal

A hearty, paprika-rich beef soup with tender meat chunks, potatoes, and peppers, reflecting the Austrian-Hungarian culinary influence on Liechtenstein.

Nutrition & Info

Protein 28.0g

Carbs 24.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Equipment Needed

heavy Dutch oven sharp knife wooden spoon

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: sour cream, paprika, fresh bread

Accompaniments: crusty bread, pickles

Ingredients

600g beef chuck, cut into small cubes
3 large onions, diced
3 tbsp sweet paprika
1 tbsp smoked paprika
2 cloves garlic, minced
2 red bell peppers, diced
3 medium potatoes, cubed
400g canned tomatoes, crushed
1.5L beef broth
2 tbsp tomato paste
1 tsp caraway seeds
2 bay leaves
1 tsp marjoram
2 tbsp vegetable oil
Salt and pepper

Instructions

1
Heat oil in a Dutch oven over high heat. Sear beef cubes in batches until deeply browned on all sides. Remove and set aside.
2
Reduce heat to medium, add diced onions and cook for ten minutes until soft and golden. This slow cooking is essential for depth of flavor.
3
Remove pot from heat, stir in both paprikas quickly to avoid burning. Add garlic, tomato paste, and caraway seeds, stirring to coat onions.
4
Return beef to pot with crushed tomatoes, broth, bay leaves, and marjoram. Bring to a boil, then reduce heat and simmer covered for forty-five minutes.
5
Add diced potatoes and bell peppers. Continue simmering for twenty-five minutes until potatoes are tender and beef is very soft.
6
Remove bay leaves, adjust seasoning with salt and pepper. Serve in deep bowls with crusty bread for a complete winter meal.

💡

Did You Know?

Despite having no historical connection to Hungary, Liechtensteiners adopted goulash so enthusiastically that it became a winter kitchen staple across the principality.

Chef's Notes

Equipment Tips

heavy Dutch oven
sharp knife
wooden spoon

Garnishing

sour cream, paprika, fresh bread

Accompaniments

crusty bread, pickles

The Story Behind Gulaschsuppe

Gulaschsuppe arrived in Liechtenstein through the Austro-Hungarian cultural sphere that influenced the principality for centuries. The dish adapted to local tastes, becoming heartier and more soup-like than the original Hungarian stew. In Liechtenstein's cold winters, this paprika-rich soup became essential comfort food, prepared in large batches and reheated over several days, with the flavor improving each time. It represents the principality's ability to absorb neighboring culinary traditions and make them distinctly its own.

🕐 Traditionally enjoyed winter lunch or supper 📜 Origins: Austro-Hungarian influence

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