German

Serving

Gulaschsuppe (German Goulash Soup)

Name: Gulaschsuppe (German Goulash Soup)
Total time: 90 min
Yield: 6 servings
Cuisine: German
Ingredients: 700 g beef chuck, cut into small cubes; 2 tbsp vegetable oil; 2 onions, chopped; 2 cloves garlic, minced; 3 tbsp sweet paprika; 1 tsp caraway seeds; 2 tbsp tomato paste; 1.5 liters beef stock; 2 potatoes, diced; 1 red bell pepper, diced; 1 bay leaf; Salt and black pepper, to taste

A rich, paprika-spiced German goulash soup with tender chunks of beef, potatoes, and peppers in a deeply savory broth.

90 minutes

Serves 6

Lunch

31 min prep

50 min cook

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Good to know

One-pot

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners

Instructions

7 steps

1
Heat oil in a large pot and brown the beef cubes in batches; set aside.
2
In the same pot, sauté onions and garlic until softened.
3
Stir in paprika and caraway seeds, cooking for 30 seconds until fragrant, then add tomato paste.
4
Return the beef to the pot, pour in beef stock, add the bay leaf, and bring to a simmer.
5
Cover and simmer for 60 minutes, then add the diced potatoes and bell pepper.
6
Continue simmering for 20-25 minutes until the meat and potatoes are tender, then season with salt and pepper.
7
Remove the bay leaf and serve hot with crusty bread.

Gulaschsuppe (German Goulash Soup) — plated and served — Serving moment. How Gulaschsuppe (German Goulash Soup) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

72/100

Good fit for most families

Allergen-friendly 100

Kid-friendly 55

Weeknight-easy 52

Budget-friendly 82

Great leftovers 87

Pantry-friendly 42

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

440

Calories

37 g

Protein

20 g

Carbs

23 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Gulaschsuppe is Germany's souped-up adaptation of Hungarian gulyas, brought into German kitchens through Austro-Hungarian influence and turned into a thinner, more broth-forward soup rather than the thick Hungarian stew it descends from. Paprika is the defining flavor, added early and bloomed in fat rather than stirred in at the end, which is what gives the broth its deep red color and rounded, not sharp, chili flavor. It's a popular lunch soup across Germany, often sold from food trucks and imbiss stands.

Listahan note

This version browns the beef properly in batches before building the broth, since crowding the pot steams the meat instead of searing it, and blooms the paprika briefly in the fat rather than adding it straight to the liquid so the flavor stays rounded instead of raw and dusty.

Technique cues

Brown the beef in batches rather than all at once; overcrowding the pot causes the meat to steam and turn gray instead of developing a deep sear.
Bloom the paprika in the fat for only about 30 seconds before adding liquid; paprika scorches quickly and turns bitter if left too long over direct heat.
Simmer covered for the full hour before adding the potatoes and pepper, since the beef needs that time to tenderize before the vegetables go in and risk overcooking.

Kitchen flow

Parallel prep: Prep and dice the potatoes and bell pepper while the beef simmers for its first hour, so they're ready to add right on schedule.
Make-ahead: This soup is genuinely better a day after cooking, once the flavors have had time to meld in the fridge.
Leftover move: Leftover Gulaschsuppe thickens as it sits; thin with a splash of stock and serve over a slice of bread for a heartier next-day meal.
Cleanup rhythm: One pot handles the entire soup; deglaze any browned bits from searing the beef with the first splash of stock so nothing goes to waste.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Beef chuck

Main protein

Purpose: Chuck has enough connective tissue and marbling to turn tender and flavorful over a long simmer, unlike leaner cuts which dry out.

Handling: Cut into small, even cubes so they cook at a consistent rate and brown properly in batches.

Adaptation: Beef shin or brisket both work well for the same long-braise treatment.

Sweet paprika

Defining spice and color

Purpose: It's the ingredient that gives the soup its deep red color and rounded, warm flavor, distinguishing it from a plain beef and vegetable soup.

Handling: Bloom briefly in the fat with the caraway before adding liquid, so the flavor deepens instead of tasting raw.

Adaptation: A mix of half sweet and half smoked paprika adds a subtle smokiness if that's preferred.

Caraway seeds

Warming spice

Purpose: Caraway's slightly anise-like warmth is a classic pairing with beef and paprika in Central European cooking, rounding out the soup's flavor.

Handling: Bloom alongside the paprika in the fat for a brief moment before adding liquid.

Adaptation: Fennel seed can substitute in a pinch, with a slightly sweeter note.

Tomato paste

Depth and body

Purpose: It adds concentrated savory depth and a subtle acidity that balances the richness of the beef and the sweetness of the paprika.

Handling: Cook briefly with the aromatics before adding stock, to cook off its raw, tinny edge.

Adaptation: A tablespoon of tomato ketchup works in a pinch, though the flavor will be sweeter and less concentrated.

Potatoes, diced

Heartiness and body

Purpose: They add substance and help thicken the broth slightly as they soften, turning the soup into more of a meal.

Handling: Dice and add only in the last 20-25 minutes so they don't overcook and fall apart.

Adaptation: Sweet potatoes can substitute for a sweeter variation, though they'll soften faster and need less time.

Technique notes

Don't rush the beef browning step by turning up the heat too high; a deep, unhurried sear in batches builds most of the soup's underlying flavor.
Add the paprika off the direct heat for a moment if the pan feels very hot, to avoid scorching it before the liquid goes in.
Check the beef for tenderness before adding the potatoes; if it's still tough after an hour, give it more time rather than rushing the vegetables in.

Ingredient swaps

Gluten-free direction: This soup is naturally gluten-free as written; just confirm the beef stock used doesn't contain any wheat-based thickeners.
Dairy-free direction: This dish is naturally dairy-free, relying on oil rather than butter throughout.
Spicier path: Add a diced fresh chili or a pinch of hot paprika alongside the sweet paprika for more heat, without changing the rest of the recipe.

Serve alongside

Crusty rye bread
Simple green salad
Boiled potatoes (if extra heartiness is wanted)
Pickled cucumbers
Dry red wine
Pilsner
Sparkling water

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate in a sealed container for up to 4 days.
Reheat gently on the stovetop, adding a splash of stock since the soup thickens as it sits.
Freeze for up to 3 months; thaw overnight in the fridge before reheating.

Equipment

Large heavy-bottomed pot
Sharp knife for cubing beef
Wooden spoon

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