Description
This Traditional German Goulash Soup is a hearty and flavorful dish that’s perfect for chilly evenings. With tender chunks of beef, a rich and savory broth, and a blend of aromatic spices, this comforting soup is a must-try!
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Ingredients
Scale
- 2 tablespoons olive oil (or vegetable oil)
- 1 lb beef stew meat (cut into small cubes)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons paprika (preferably sweet Hungarian paprika)
- 1 teaspoon caraway seeds
- 1 teaspoon dried thyme
- 1 bay leaf
- 3 medium potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 1 red bell pepper, chopped
- 1 (14 oz) can diced tomatoes
- 4 cups beef broth (or vegetable broth for a lighter option)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar (optional, for added depth)
- Fresh parsley (for garnish)
Instructions
Step 1: Brown the Beef
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the beef stew meat in batches, making sure to brown the meat on all sides. This will take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside.
Step 2: Sauté the Vegetables
- In the same pot, add the onion and sauté for 3-4 minutes until softened.
- Add the garlic and sauté for another 30 seconds until fragrant.
- Stir in the paprika, caraway seeds, and dried thyme. Cook for 1-2 minutes to allow the spices to release their flavor.
Step 3: Build the Soup
- Add the browned beef back into the pot along with the diced tomatoes, tomato paste, and beef broth.
- Stir to combine, scraping up any browned bits from the bottom of the pot.
- Add the potatoes, carrots, red bell pepper, and bay leaf to the pot.
- Season with salt and black pepper. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 45 minutes to 1 hour, or until the beef is tender and the vegetables are cooked through.
Step 4: Add the Finishing Touches
- Taste the soup and adjust the seasoning if necessary. If you want a bit more acidity, stir in the red wine vinegar.
- Remove the bay leaf from the soup before serving.
Step 5: Serve
- Ladle the soup into bowls and garnish with fresh parsley.
- Serve with crusty bread or rye bread on the side for dipping.
Notes
- Let it simmer: The longer this soup simmers, the more the flavors meld together, so don’t rush the cooking time.
- Paprika: Use high-quality Hungarian sweet paprika for authentic flavor, or mix it with a bit of smoked paprika for extra depth.
- Adjust for spice: If you like a bit of heat, you can add a pinch of cayenne pepper or chili flakes.
- Store leftovers: Goulash soup often tastes even better the next day as the flavors develop further. Keep leftovers in the fridge for up to 3 days.