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Oma's Hearty Goulash Soup

➤ by Oma Gerhild Fulson

Traditional German Goulash Soup, Scrumptious!

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. Check out the recipe and tips ... and then watch the video below for the super quick hack! 

Grab your copy of my own German Soup e-Cookbook in English. You'll LOVE it! 

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 recipe, below, 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 below. If you're really, really curious about the Hungarian and German backgrounds, check out the History of Goulash.

Oma says,

Take a look at the video above. It'll show a super simple way to make this goulash soup. My super quick tip!

Traditional German Goulash Soup, Scrumptious!

Above, I'm cooking a HUGE pot full of goulash soup, using the hack shown in the video. It's the way I'm making this soup more and more often. It's quicker and cheaper too! 

Ready to make this goulash soup?

Oma's Hearty Goulash Soup

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. 

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.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

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Leave a comment about this recipe or ask a question?

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

I pop in all the time as well, to chat and to answer questions. 

Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

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Traditional German Goulash Soup, Scrumptious!

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Traditional German Goulash Soup made Just like Oma

By
Traditional German Goulash Soup made Just like Oma
This goulash soup is one of my most traditional German soups. It's one I often make when I have company coming over and need something easy to prepare ahead.

Ingredients: beef, onions, clove, tomato juice,

For the full recipe, scroll up ...

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