Gulaschsuppe (Goulash Soup)

Gulaschsuppe is the German take on Hungarian goulash, served as a soup rather than a thick stew. Tender beef cubes simmer for 90 minutes in a paprika-spiked broth loaded with green peppers, onions, garlic, and tomato paste until the meat practically melts on your tongue.

The flavor base starts with onions fried until transparent in shortening, then green peppers and tomato paste get stirred in and simmered covered for 10 minutes. That covered simmer lets the peppers steam and soften, releasing their juices into the tomato paste to create a concentrated flavor base before the broth and beef go in.

Caraway seeds and lemon juice are the classic German additions that separate this from a straight Hungarian version. Caraway adds that unmistakable Central European earthiness, and the lemon juice brightens the heavy, meaty broth so it doesn’t taste one-note.

Pro Tips

• Cut the beef into 1-inch cubes as specified. Smaller pieces overcook and turn stringy. Larger pieces need longer to become tender.
• Use good Hungarian paprika, not the generic stuff. It should smell sweet and slightly smoky when you open the jar.
• Add cubed potatoes in the last 30 minutes if you want a heartier, more filling soup. They thicken the broth too.
• Make this a day ahead. The recipe says it, and it’s true: overnight rest in the fridge lets the paprika mellow and the beef absorb more broth.

Variations

• Smoked paprika version: Use smoked Spanish paprika (pimenton) instead of sweet Hungarian for a deeper, smokier character.
• Beer goulash: Replace a cup of the beef stock with a dark German lager for a malty, richer broth.
• Sour cream finish: Stir a spoonful of sour cream into each bowl for a tangy, creamy finish that’s traditional in Austria and southern Germany.