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.
Makes 4 - 6 servings
- 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
- 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.
- Cut the meat, onions, peppers, and potatoes into approximate 1-inch cubes. This doesn't need to be exact!
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
- 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.
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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