Easy Gulaschsuppe ( authentic German Goulash Soup) + video

Gulaschsuppe is a hearty beef stew, flavored with lots of paprika. We enjoy this goulash soup all the time in Germany, but I think that it's best in winter when it's really cold, or at Christmas Markets with a glass of Glühwein.

This traditional German soup is so delicious, with the rich flavor of braised beef, and smoky paprika with a slightly sweet and sour twist. This authentic German Goulash soup recipe is great to make ahead, feeds crowds, and brings a bit of warmth into the cold winter months. 

Where did goulash originate?

Goulash is an old dish that has its origins in ancient nomadic times. Hungary made it its own when they started cultivating the freshly discovered paprika spice, as a cheap alternative to pepper.

The Hungarian goulash soup recipe only arrived in Germany at the end of the 19th century. It has established itself as a military dish. In the first world war, the “Gulaschkanone” (Goulash cannon) was created. [source Wikipedia]

What is the German “Gulaschkanone” (Goulashcannon)?

The Gulaschkanone is put together by two German words. “Gulasch” (goulash) and Kanone “cannon”. The name derived from the device looking similar to a piece of artillery machinery.  A Goulashkanone is a mobile stove for the military field kitchen. It was invented during the First World War and used to be pulled by horses to the front lines or feed civilians during wartime. This provided warm meals on the go. 

Not only goulash was served in the “Goulashcannon” though, but also Pea Soup or Potato Soup. The Gulaschkanone is still in use today. The Red Cross and Fire Brigade have modern versions to help them feed people in need. You can also buy them on amazon.de for personal use.

About this German Goulash Soup Recipe 

I have to put one thing straight. Nobody in Germany calls "Gulaschsuppe" - German Gulaschsuppe. Here we refer to it as “Hungarian Goulash Soup” (Ungarische Gulaschsuppe) or “Hungarian Style Goulash Soup” (Gulaschsuppe Ungarische Art).

Still, Goulash soup is immensely popular in Germany and has been part of German food culture for more than a hundred years. The term "German Goulash Soup" must have been coined abroad, as there is not a German version of this traditional soup.  

More German Goulash Recipes

How to make Gulaschsuppe

This is the best goulash soup recipe, as it has been passed down to me from my mother. This goulash stew is made with stewing beef cubes called “Gulaschfleisch” in Germany.

The dominant flavor in this traditional goulash soup recipe is paprika. It, however, has the characteristoc German sweet and sour flavoring from the combination of red wine, sugar, and paprika. It is up to you if you want to make the soup spicy. But it should only have a hint of heat, although the spiciness should not overwhelm the other complex flavors. 

Goulash Soup Ingredients 

(make sure to check the recipe card for a full list of ingredients and quantities)

• oil and butter (In Germany you would use Butterschmalz (clarified butter). As it is not easily available you can use vegetable oil and butter, so you can get the buttery taste but still sear at high temperature)
• stewing beef  –  you can substitute it with diced pork - or a combination of the two 
• onion and garlic cloves 
• tomato paste – this adds roasting flavor and brings some of the brown color of the soup.
• red wine – use a dry wine. If you do not want to use red wine you can use 2 tablespoons of red wine vinegar or lemon juice to bring some sourness to the soup.  
• beef broth/stock
• Seasonings: sweet paprika powder, hot paprika powder (affiliate link) (you can also get some heat by adding cayenne pepper), marjoram (affiliate link) (if not available use sage (affiliate link)), bay leaves, sugar
• Soup Vegetables: potatoes, peppers (red and yellow) and carrots

Goulash Seasoning Essentials

Hot Paprika Powder

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Marjoram

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(affiliate link)

Gulaschsuppe Recipe Steps

Jump the the video to see the steps in action.

1. Prepare the meat by chopping it into 2 cm chunks. They should fit on a spoon. Peel and slice the onions and garlic finely.
2. Heat the butter and oil in a large saucepan and sear the beef for around 5 minutes on medium to high heat. If you make a large batch of soup, fry the meat in batches. Remove the beef and set aside.
3. Add the onions to the pot and fry for about 5 minutes until the onions are browned. Then add in the garlic and fry for a further minute. 
4. Add the tomato paste, and fry again so it releases its roasting flavors. Add the beef back into the pot.
5. Deglaze the meat with the red wine and beef broth/stock and bring to a boil. Reduce the heat to medium-low. The soup should be simmering rather than wildly bubbling.
6. Season with sugar, black pepper, paprika powders sweet and spicy (optional), marjoram (affiliate link) and bay leaves. 
7. Over the pan with a lid and cook the goulash soup on low to medium heat for 70 minutes. 
8. In the meantime, peel, deseed, and chop the soup vegetables (potatoes, peppers, carrots) into bite-sized pieces. 
9. Once the beef is cooked, add the vegetables to the soup and leave to boil for a further 20 minutes until the vegetables are cooked through. 
10. Remove the soup from the heat, add more salt to taste, and stir through the fresh and finely chopped parsley just before serving. 

Cook the German beef goulash soup in a crock pot or pressure cooker

• Slow cooker (affiliate link)/ crock pot goulash soup. Follow the recipe until point 5. Then place the meat mixture in a slow cooker (affiliate link). Add red wine, stock, and seasonings and leave to simmer for about 5 hours. Add the vegetables and cook for another hour. Double-check that your vegetables are cooked before serving.  
• Pressure Cooker Goulash Soup. Follow the recipe until step 5. Place the meat mixture, red wine, stock, and seasonings into the pressure cooker. Place the lid on the pressure cooker and cook the beef for 40 minutes. Remove the lid, add the vegetables, and cook for a further 20 minutes. 

What to serve with goulash soup? 

Goulash soup goes very well with bread, whether it is a nice crusty roll, rye bread or a pretzel. A popular side dish at parties is some freshly baked garlic bread with your goulash soup. You can add a dollop of sour cream to your soup if you fancy, but I don't usually do that. 

​Make Goulash soup for potlucks and parties 

This Gulaschsuppe recipe is a great dish to make for a large group of people. It is easy to prepare in advance and tastes even better warmed up. 

In recent years it has become a favorite dish for New Year’s Eve parties, so it is also often called "Mitternachtsuppe" - midnight soup. In Germany at midnight, everybody leaves the house to let off fireworks. Your guests will love you for offering a warm soup after coming back in from the cold. 

Whether you are planning a goulash party or want to bring some gulaschsuppe to a German Potluck, plan for around 150 g (5 oz) of meat per person as a rough measurement. 

Storage 

Goulash soup is the perfect dish to make in advance and is one of those dishes that tastes even better the next day warmed up. 

You can keep your leftover goulash soup in an airtight container in the fridge for up to 4-5 days. It freezes well, up to three months. 

More Traditional German Soups

Recipe

Easy Gulaschsuppe (German Goulash Soup + video)

Marita

An old-fashioned German Beef Goulash soup in Hungarian style.

4.30 from 24 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Appetizer, Main Course, Soup

Cuisine German

Servings 4 people

Calories 438 kcal

Equipment

• 1 large pot

Ingredients

 

MetricUS Customary

 

0.25x0.5x1x2x

• 500 g stewing beef (1.1 lb)
• 2 tablespoon vegetable oil
• 1 tablespoon butter
• 1 onion (approx. 120 g or 4.2 oz) 
• 4 garlic cloves
• 1 tablespoon tomato paste
• 180 ml red wine (about 6 fl oz) dry red wine such as Spätburgunder, Rijoa, Pinot Noir, Merlot. Can be replaced with 2 tablespoon red wine vinegar or lemon juice instead
• 1 liter beef stock or broth (33 fl oz)

Spices

• 3 tablespoon sweet Hungarian paprika powder
• 2 tablespoon hot Hungarian paprika powder (optional)
• 1 teaspoon marjoram can be substituted with sage
• 2 bay leaves
• 1 tablespoon sugar

Soup Vegetables

• 3 large potatoes (350 g or 12.3 oz) 
• 2 carrots (140 g or 5.2 oz) 
• 2 peppers one red, one yellow (140 or 5.2 oz) 

To serve

• small bunch fresh parsley (about 60 g)

Cook ModePrevent your screen from going dark

Instructions

 

• Prepare the meat by chopping it into 2 cm chunks. They should fit on a spoon. Peel and slice the onions and garlic finely.
  500 g stewing beef
• Heat the butter and oil in a large saucepan and sear the beef on medium to high heat. It should brown from all sides to develop some roasting flavor. If you have a lot of meat, it is better to fry it in batches. Otherwise, the meat will cook rather than sear and too much meat juice will escape. Remove the meat and set aside.
  2 tablespoon vegetable oil, 1 tablespoon butter
• Add the onions and fry until the onions are browned. Then add in the garlic and fry for a further minute. 
  1 onion, 4 garlic cloves
• Add the tomato paste, and fry for a further minute so it releases its roasting flavors. Then add the meat back into the pot.
  1 tablespoon tomato paste
• Deglaze the meat with the red wine and beef broth/stock and bring to a boil. Reduce the heat to medium-low. The soup should be simmering rather than wildly bubbling.
  180 ml red wine, 1 liter beef stock or broth
• Add the seasonings sugar, black pepper, paprika powders sweet and spicy (optional), marjoram and bay leaves. 
  3 tablespoon sweet Hungarian paprika powder, 2 tablespoon hot Hungarian paprika powder, 1 teaspoon marjoram, 2 bay leaves, 1 tablespoon sugar
• Cover the pan with the lid and cook the goulash soup on low to medium heat for 70 minutes.
• In the meantime, peel, deseed, and chop the soup vegetables (potatoes, peppers, carrots) into bite-sized pieces. 
  3 large potatoes, 2 carrots, 2 peppers
• Once the beef is cooked, add the vegetables to the soup and leave to boil for a further 20 minutes until the vegetables are cooked through.
• Remove the soup from the heat, add more salt to taste, and stir through the fresh and finely chopped parsley just before serving. 
  small bunch fresh parsley

Video

Notes

Storage: 

You can keep your leftover goulash soup in an airtight container in the fridge for up to 4-5 days. It freezes well, for up to three months. 

Nutrition

Calories: 438kcalCarbohydrates: 48gProtein: 38gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 78mgSodium: 610mgPotassium: 1901mgFiber: 6gSugar: 13gVitamin A: 5355IUVitamin C: 85mgCalcium: 104mgIron: 5mg

Keyword autentic German goulash soup, gulaschsuppe

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