German Goulash Soup Recipe

There’s something truly comforting about preparing this hearty goulash—a rich, savory embrace of tender beef and vibrant veggies, all simmering together in a broth that’s both warming and satisfying. As the soup gently cooks, the aromas wafting through the kitchen remind me of cozy dinners with friends, each spoonful offering a taste of tradition and a hint of spice.

I adore the delightful warmth of a substantial German Goulash Soup, replete with tender beef stew meat, fragrant onions, and the deep flavors of paprika and tomato paste. My redoubt includes bell pepper and carrots, with just enough red wine vinegar for a satisfyingly tangy finish.

Cool evenings just aren’t the same without a steaming bowl of this nourishing, cozy soup.

German Goulash Soup Recipe Ingredients

• Beef Stew Meat: Rich in protein and essential nutrients, it provides a savory, umami base.
• Onion: Adds natural sweetness and depth; contains antioxidants.
• Garlic: Enhances flavor with its pungent profile; known for health benefits.
• Tomato Paste: Contributes a rich, tangy taste; high in lycopene.
• Sweet Paprika: Offers a mild, sweet heat; full of antioxidants.
• Caraway Seeds: Impart an earthy, anise-like flavor; aids digestion.
• Red Wine Vinegar: Adds acidity and brightness; enhances flavor complexity.
• Potatoes: Provide starchy texture; rich in carbohydrates and fiber.

German Goulash Soup Recipe Ingredient Quantities

• 2 tablespoons vegetable oil
• 1 pound beef stew meat, cut into 1/2-inch cubes
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon sweet paprika
• 1 teaspoon hot paprika (optional, adjust to taste)
• 1/2 teaspoon caraway seeds
• 1 tablespoon red wine vinegar
• 6 cups beef broth
• 3 medium potatoes, peeled and diced
• 2 medium carrots, sliced
• 1 red bell pepper, chopped
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

How to Make this German Goulash Soup Recipe

1. In a big pot, warm the vegetable oil on medium-high. Add the beef stew meat and sear until it is browned all over. Take the meat out of the pot and set it aside.

2. Put the chopped onion into the pot and sauté it until it is translucent. Put in the minced garlic, and then sauté for another minute. This is what you will have when you are done:

3. Mix in the tomato paste, sweet paprika, hot paprika (if using), and caraway seeds. Cook for 1-2 minutes until the spices give off their nice aroma.

4. Put the browned beef back into the pot. Pour the red wine vinegar over the beef. Stir to distribute the vinegar.

5. Add the pot to the beef broth, scraping the bottom to release any browned bits. Bring to a gentle simmer.

6. Toss in the diced potatoes, sliced carrots, chopped red bell pepper, and bay leaf into the pot. Stir well.

7. Place the lid on the pot and allow the soup to gently simmer on low heat for about 1 to
1.5 hours, or until the beef and vegetables reach the tender stage.

8. Add salt and freshly ground black pepper to taste to the soup. Modify any other spices or seasonings as necessary to your liking.

9. Discard the bay leaf. Taste and adjust seasonings as needed.

10. Dish out the goulash soup into bowls and top with diced parsley just before serving. Enjoy this rib-sticking goulash! German goulash has its own thing going, with a flavor all its own.

German Goulash Soup Recipe Equipment Needed

1. Large pot with lid
2. Wooden spoon or spatula
3. Measuring spoons
4. Cutting board
5. Chef’s knife
6. Tongs or slotted spoon
7. Ladle
8. Bowls for serving

FAQ

• Q: Can I use a different type of meat for this soup?
  A: Yes, you can substitute the beef stew meat with pork or chicken, but the cooking time may vary slightly to ensure the meat is tender.
• Q: What can I use as a substitute for caraway seeds?
  A: If you don’t have caraway seeds, you can substitute with a small amount of ground cumin for a similar flavor profile.
• Q: How can I make this soup less spicy?
  A: To make the soup less spicy, omit the hot paprika or reduce the quantity according to your taste preferences.
• Q: Can this soup be made in advance?
  A: Yes, this soup can be made a day in advance. It often tastes better the next day as the flavors have more time to meld together.
• Q: Is it possible to make this recipe vegetarian?
  A: Absolutely! Replace the beef with hearty vegetables like mushrooms, and substitute the beef broth with vegetable broth for a vegetarian version.
• Q: How do I store leftovers?
  A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove before serving.
• Q: Can I freeze the goulash soup?
  A: Yes, you can freeze the soup for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

German Goulash Soup Recipe Substitutions and Variations

Cooking oil from vegetables: Replace it with either olive oil or canola oil.
Meat for Beef Stew: Replace with lamb or pork, cut into similarly sized cubes.
For red wine vinegar substitute apple cider vinegar or balsamic vinegar for a slightly different flavor.
Broth made from beef: When lighter, chicken or vegetable broth can be used as a substitute.
Caraway seeds: Replace with fennel seeds or cumin seeds as a different spice.

Pro Tips

1. Brown the Meat Properly Ensure the beef is thoroughly patted dry before searing. This will promote a better browning and enhance the soup’s flavor. Avoid overcrowding the pot during this step to maintain a high temperature.

2. Toast the Spices When adding the paprika and caraway seeds, toast them slightly in the oil to enhance their flavor. This step is crucial for coaxing more depth from the spices.

3. Deglaze with Care After searing the beef and sautéing the aromatics, make sure to scrape up all the flavorful browned bits (fond) from the bottom of the pot when you add the beef broth. This enriches the soup’s overall taste.

4. Layer Your Flavors Add vegetables at different stages. Begin with heartier vegetables like potatoes and carrots, and add more delicate ones, like red bell pepper, a little later in the cooking process to maintain some texture.

5. Rest and Reheat If possible, let the soup rest after cooking and reheat it before serving. This allows the flavors to meld together, often resulting in a more delicious and cohesive dish.