This goulash soup is one of my most traditional of all German soups. It's one I often make when I have company coming over and need something that's easy to prepare ahead. I'll add some fresh crusty homemade artisan bread and dinner's ready.
I've even got a quick hack to make this wunderbar soup a lot quicker, easier, and cheaper. Watch this ... and then check the recipe and tips below.
Oma's Goulash Soup
1 lb stewing beef, cut into ¾-inch cubes
2 Tbsp oil
2 onions, coarsely diced
1 garlic clove, crushed
1½ cups tomato juice
1 cup beef broth
1 tsp salt
1 Tbsp sweet Hungarian paprika
2 - 3 potatoes, cut into 1-inch cubes
3 peppers, preferably different colours, cut into 1-inch pieces
salt, pepper, hot Hungarian paprika (optional)
Heat the oil in a large pot. Brown half the meat. Remove meat and brown remaining meat. Return all the meat to the pot, adding onions and garlic.
Continue to cook on high for several minutes, stirring often.
Add tomato juice, beef broth, salt, and paprika.
Bring to boil, cover, and reduce heat to a simmer. Cook for about 40 minutes.
Add potatoes and peppers. Cook for a further 15 minutes or until the potatoes are tender.
Season with additional salt, pepper, and hot Hungarian paprika, if desired.
Makes 4 - 6 servings
What makes these soups so wunderbar? They bring back such wonderful memories of my Mutti's kitchen. So, of course, I had to write my own soup e-cookbook to share with my grandchildren. I know you'll LOVE it, too! There are 84 full-color pages filled with step-by-step instructions and hints. Take a quick peek ...
Sharing these soup recipes from my Mutti and Oma to my own young grandchildren ... that's such a delicious way to pass on our German heritage :)
Goulash Soup Tips ...
Cut the meat, onions, peppers, and potatoes into approximate 1-inch cubes. This doesn't need to be exact!
Omit the potatoes if you wish and serve with bread or buns. This can also be served in a very Bavarian way, by adding mini bread dumplings to the soup.
Don't have beef broth? Use a cup of water and one beef bouillon cube instead.
Add ¼ cup of whipping cream at the end. That makes this REAL German. Try adding a bit of sugar to at the end as well.
Add 1 can drained kidney beans, either red or white, 5 minutes before the soup is finished.
Use all beef, or a mixture of half beef and half pork.
The above recipe makes enough to serve 4 - 6. I suggest doubling this, simply because you will want leftovers. They are so good the next day for lunch.
You can make this ahead and reheat when company comes. I find soups like this often taste better the next day ... if there are leftovers!
For the Hack in the video, I browned the meat, added the frozen Fajita Blend of onions, red, green, and yellow peppers, added a can of crushed tomatoes instead of the tomato juice, enough water to almost cover, and then continue as in the recipe. Yummy!
Goulash. Hungarian or German?
I'm often asked if goulash is Hungarian or German. The answer? Both. The Hungarian recipes usually have potatoes in them, but the German usually doesn't.
We, Germans, often served with them with the potatoes on the side or even just bread or buns to dip into the amazing gravy-like broth.
However, even the German goulash can have potatoes in it, as shown in the goulash soup recipe above.
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