Authentic German Goulash Soup Recipe {Gulaschsuppe}
This one-pot Authentic German Goulash Soup Recipe is the perfect bowl to warm up to on bitterly cold days. Braised beef, potatoes, carrots, dried marjoram, and sweet paprika all come together to make this mildly spicy, rich soup so delicious. Top each bowl with a dollop of crème fraîche and chopped parsley!
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Servings: 4 servings
Ingredients
- 1 pound beef stew meat or 1 inch cubed chuck roast
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon cracked black pepper, plus more for seasoning
- 1/4 cup olive oil
- 1 large yellow onion, chopped
- 2 large carrots, cut into 1/4-inch thick coins
- 4 cloves garlic, chopped
- 1/4 cup tomato paste
- 1/2 cup red wine
- 5 cups beef broth
- 1 pound baby Yukon gold potatoes, peeled and halved or quartered if large
- 2 bay leaves
- 1 tablespoon sweet Hungarian paprika or regular paprika
- 1 teaspoon caraway seeds
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1/2 teaspoon hot Hungarian paprika or cayenne pepper
- 1 tablespoon Worcestershire sauce
- 1/4 cup fresh Italian parsley, coarsely chopped for serving
- 1 cup sour cream or creme fraiche, for serving
Instructions
- Pat the meat chunks off with paper towels, soaking up any moisture. The less moisture the better the sear, which will give the meat better flavor and texture. Season with the 1 teaspoon of salt and 1/2 teaspoon pepper.
- Heat oil in a large Dutch oven over medium-high heat. Add beef and sear until browned on all sides, about 8 minutes. Remove beef from pot and set aside.
- Add onions, carrots, and garlic to the pot. Season with a bit more salt and pepper. Sauté until starting to get soft.
- Stir in tomato paste letting it cook and toast a bit with the vegetables.
- Add red wine, and mix around, scraping the bottom of the pot to get off any stuck bits. Then add broth, potatoes, bay leaves, paprika, caraway seeds, marjoram, thyme, and hot paprika or cayenne.
- Add seared beef and bring to a boil. Reduce heat so it is gently simmering. Cover and let simmer until beef is tender, about an hour.
- Once beef is tender, stir in Worcestershire sauce. Taste and season with more salt and pepper as needed.
- Ladle soup into bowls and garnish each bowl with a dollop of creme fraiche and a sprinkling of chopped parsley. Serve with rye bread for dipping.
Notes
- Slow Cooker Instructions: Prepare the beef and vegetables on the stovetop. Transfer to a slow cooker and continue with step 4, but only use 4 cups beef broth. Allow to cook for 6 hours on high, or 8 hours on low.
- Freezing Instructions: You can freeze this soup for up to 3 months but the potatoes will get a little water logged. Thaw in the refrigerator the day before eating, and then reheat on the stove until warm.
- Spice-level: If you prefer a spicier kick, adjust the amount of hot paprika to suit your taste.
- Paprika: The signature of goulash is Hungarian paprika. If you can't find it, substitute regular paprika or I've even used smoked paprika in a pinch.
- Caraway seeds: This is an essential spice to goulash. I don't mind the whole seeds in my soup but if you'd like to grind them in a mortar or spice grinder that is always an option.