Oma's Hearty Goulash Soup

This goulash soup, Gulaschsuppe, 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. 

Serve some fresh crusty homemade artisan bread with this bowl of hearty deliciousness and dinner's ready.

Prep Time

10 minutes

Cook Time

65 minutes

Total Time

75 minutes

Servings:

Makes 4 - 6 servings

Ingredients:

  • 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)

Instructions:

  1. 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.
  2. Continue to cook on high for several minutes, stirring often.
  3. Add tomato juice, beef broth, salt, and paprika.
  4. Bring to boil, cover, and reduce heat to a simmer. Cook for about 40 minutes.
  5. Add potatoes and peppers. Cook for a further 15 minutes or until the potatoes are tender.
  6. Season with additional salt, pepper, and hot Hungarian paprika, if desired.

Notes/Hints:

  • 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.
  • 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.
  • Instead of soup, you could just make a traditional goulash and serve over noodles or with potato dumplings.

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