German Goulash Soup Recipe (Gulaschsuppe)

5 from 3 votes

German Goulash Soup Recipe (Gulaschsuppe)

Traditional German Goulash Soup Recipe (Gulaschsuppe)- This traditional soup is the ultimate comfort food, perfect for cold days or when you’re craving something warm and filling. The thick, hearty broth filled with tender chunks of beef and vegetables will fill you up in the best way.

Prep Time10

Cook Time2 20

Total Time2 30

Course: Main Course, Soup

Cuisine: German

Keyword: beef stew, german soup, goulash

Servings: -8 servings

Author: Elena Davis

Ingredients

3 pounds beef chuck cut into 1-inch cubes
2 teaspoons salt divided
¾ teaspoon black pepper divided
¼ cup olive oil
2 cups onions chopped
2-3 cloves garlic finely chopped
1 tablespoon sweet paprika
1 tablespoon all-purpose flour
1 ½ cups red wine
4 cups beef broth
¼ cup tomato paste
1 teaspoon dried caraway seeds
2 teaspoons ground marjoram
½ teaspoon dried thyme
2 bay leaves
3 tablespoons parsley chopped
2 medium carrots peeled and cut into 1/2 inch pieces
Sour cream for serving

Instructions

Season the Beef: Season the beef cubes with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Sear the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove the beef and set aside.
Cook the Aromatics: In the same pot, add the onions and cook until they are soft and golden, about 5-7 minutes. Add the garlic and cook for another 1-2 minutes.
Add Spices and Flour: Stir in the sweet paprika and all-purpose flour, cooking for 1 minute to eliminate the raw flour taste.
Deglaze and Simmer: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine reduce by half, about 5 minutes.
Combine Ingredients: Add the seared beef back to the pot. Stir in the beef broth, tomato paste, caraway seeds, ground marjoram, dried thyme, bay leaves, and the remaining salt and pepper.
Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1.5 hours.
Add Carrots and Parsley: Add the carrots and continue to simmer for another 30-40 minutes, or until the beef and carrots are tender.
Finish and Serve: Remove the bay leaves and stir in the chopped parsley. Taste and adjust seasoning if necessary.
Serve: Ladle the goulash soup into bowls and top with a dollop of sour cream. Serve hot with crusty bread on the side.

Notes

Sear the Meat: Don’t skip searing the beef cubes until they are well-browned. This step adds a depth of flavor to the soup.
Use Fresh Ingredients: Fresh onions, garlic, and parsley enhance the overall taste and aroma.
Low and Slow: Cook the soup slowly over low heat to allow the flavors to meld and the meat to become tender.
Deglaze Properly: Make sure to scrape all the browned bits from the bottom of the pan when adding the red wine. These bits add rich flavor to the soup.

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