Oma's Traditional Goulash Soup (Gulaschsuppe)

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.

Published: November 24, 2012, Updated: May 14, 2025

This German goulash soup (gulaschsuppe) reminds me of my Mutti’s … rich, hearty, and perfect for family dinners or special occasions.

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Traditional German Goulash Soup. Try creating your very own version of this Gulaschsuppe! Delicious and colorful German food.

It’s one of the most traditional soups I know, so much so, it’s often called Mitternachtssuppe when served at midnight on New Year’s Eve. I make it often when company’s coming, since it’s easy to prep ahead. Add some homemade crusty bread and you’ve got a full meal. Some of the tastiest versions I’ve had were at Autobahn rest stops in Germany ... simple, hearty, and unforgettable.

Top Tips for Best Results

1. Cut Consistently: Dice meat and veggies into even pieces
2. Paprika Power: Use sweet Hungarian paprika for authentic flavor
3. Flavor Boost: Add red wine or a pinch of caraway seeds
4. Make Ahead: Flavors deepen when made a day ahead
5. Vegan Hack: Swap beef for mushrooms and use veggie broth

Which Beef Cut to Use 

Chuck or flank are your best bets. Thin flank, a cut from the belly, is especially great for slow cooking. It turns tender, juicy, and full of flavor. Flank is also super versatile and works in just about any dish, but it truly shines in a cozy pot of goulash!

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7 Extra Tips for Making Goulash Soup

1. Potato Options: Skip the potatoes and serve with bread or Bavarian-style mini bread dumplings instead.
2. No Beef Broth? Sub in 1 cup water plus 1 bouillon cube.
3. Creamy Finish: Stir in ¼ cup heavy cream at the end ... very German! A pinch of sugar boosts the flavor, too.
4. Add-Ins: Toss in a can of drained kidney beans (red or white) 5 minutes before it’s done.
5. Meat Mix: Use all beef or half beef, half pork.
6. Double Up: This recipe serves 4–6, but I recommend doubling it ... leftovers are even better!
7. Shortcut Hack: Use frozen Fajita Blend (peppers + onions) and crushed tomatoes for a quick, flavorful variation.

What’s the Difference Between Goulash Soup, Stroganoff, and American Goulash?

They’re all comforting, beefy dishes, but each brings something a little different to the table!

• German goulash soup (gulaschsuppe) is a hearty, paprika-spiced soup made with chunks of beef, onions, peppers, and sometimes potatoes. It’s simmered to rich, savory perfection and often served with crusty bread. Think of it as a cross between stew and soup ... warm, filling, and so satisfying.
• Beef stroganoff is a creamy stovetop dish made with strips of beef, onions, and mushrooms. A splash of brandy and a big spoonful of sour cream turn it into a silky sauce that’s usually served over rice or noodles.
• American goulash is a one-pot pasta dish made with ground beef, macaroni, and a tomato-based sauce. It’s seasoned with paprika, Italian herbs, and Worcestershire sauce, and often topped with shredded cheese. Some versions turn it into a soup, too!

While they all share beef and paprika, each one has its own style and story. Best part? You can always make it your own ... add veggies, spice it up, or tweak the textures. That’s where the fun (and flavor) begins!

Hungarian or German?

I’m often told ... sometimes quite passionately ... that goulash soup is Hungarian, not German. Didn’t I know that? Well yes, it may have started in Hungary, but over the years, we Germans have happily made it our own!

While Hungarian goulash often includes potatoes right in the stew, German versions usually serve them on the side, or go with bread for dipping. Of course, my gulaschsuppe includes potatoes too, because it's a soup.

Like many traditional dishes, it’s been passed around, tweaked, and adopted. So yes, the roots may be Hungarian, but Germans now claim their version with pride (and paprika). Curious about the full story? Have a peek at the History of Goulash.

Traditional German Goulash Soup. Try creating your very own version of this hearty meal!

Above, I'm cooking a HUGE pot full of goulash soup, using the Shortcut Hack mentioned in the 7 Extra Tips above. It's the way I'm making this soup more and more often. It's quicker and cheaper too! 

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Oma's Traditional Goulash Soup (Gulaschsuppe)

This German goulash soup (gulaschsuppe) reminds me of my Mutti’s … rich, hearty, and perfect for family dinners or special occasions.

Prep Time:

10 minutes

Cook Time:

1 hour 5 minutes

Total Time:

1 hour 15 minutes

Servings:

4-6 servings

Ingredients:

• 1 pound (454 g) stewing beef, cut into ¾-inch cubes
• 2 tablespoons (30 ml) olive oil
• 2 large onions, coarsely diced
• 1 garlic clove, crushed
• 1½ cups (375 ml) tomato juice
• 1 cup (240 ml) beef broth
• 1 teaspoon (5 g) salt
• 1 tablespoon (8 g) sweet Hungarian paprika
• 2 - 3 large potatoes, cut into 1-inch cubes
• 3 large bell peppers, preferably different colors, cut into 1-inch pieces
• salt and pepper, to taste
• hot Hungarian paprika (optional)

Instructions:

1. Heat the oil over medium-high heat in a large pot or dutch oven. 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 paprika, if desired.

Notes/Hints:

• Cut meat, onions, peppers, and potatoes into rough ¾-inch to 1-inch cubes
• Skip the potatoes and serve with bread, or try Bavarian-style with mini bread dumplings
• Stir in ¼ cup cream at the end for a rich, authentic touch; a pinch of sugar brings out the flavor
• Add a can of drained kidney or pinto beans (any color) 5 minutes before serving
• Use all beef or half beef, half pork
• Store leftovers in the fridge in an airtight container

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

Recipe updated May 14, 2025

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.