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–+ servings
Gulaschsuppe

Gulaschsuppe

5 from 1 vote
A cozy classic you’ll find at German ski huts, Christmas markets, and late-night Imbiss stands. Gulaschsuppe is a paprika-forward beef and onion soup - heartier than a broth, lighter than a stew - with tender beef, sweet peppers, and just enough potatoes to make it a meal. It's a rich, savory, and slightly smoky soup, perfect with a crusty roll.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Servings: 6 people
Course: Soup
Cuisine: German
Calories: 534
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs Beef chuck trimmed and cut into 3/4-inch cubes
  • 2 tbsp Vegetable oil or clarified butter
  • 2 Large yellow onions thinly sliced
  • 1 Red bell pepper diced
  • 3 cloves Garlic minced
  • 2 tbsp Tomato paste
  • 2 tbsp Hungarian sweet paprika or German edelsuess
  • 1 tsp Hot paprika or 1/4 cayenne to taste
  • 1 tsp Caraway seeds lightly crushed
  • 1 tsp Dried marjoram
  • 1-1/2 tsp Kosher salt or more to taste
  • 1/2 tsp Black pepper
  • 1 cup Dry red wine optional: sub 1 cup beef broth
  • 6 cups Beef broth low-sodium
  • 2 Small bay leaves
  • 2 Medium waxy potatoes peeled and 1/2-inch diced
  • 1 tsp Apple cider vinegar or lemon juice to brighten at the end
  • Optional garnish: chopped parsley or chives; dollop of sour cream

Equipment

  • 1 Dutch oven (5-6qt minimum) may also use heavy-bottomed stockpot or braising pot
  • 1 Sharp chef's knife for cutting beef and vegetables
  • 1 Cutting board preferably separate ones for meat and vegetables
  • 1 Vegetable peeler
  • 1 Wooden spoon or heat-resistant spatula for stirring and scraping
  • 1 Tongs for turning beef while browning
  • 1 Ladle for serving
  • 1 Kitchen scale helpful for the 2lbs beef
  • 1 Garlic press or microplane for mincing garlic
  • 1 Mortar and pestle or spice grinder for crushing caraway seeds
  • 1 Small plate for holding browned beef
  • 1 Paper Towels for patting beef dry
  • 1 Small bowls for organizing prepped ingredients
  • 1 Pot lid for partial covering during simmering

Method
 

  1. Brown the beef. Pat beef dry and season with a pinch of salt. Heat oil in a heavy pot (Dutch oven) over medium-high. Sear beef in 2 batches until well browned on 2–3 sides, 6–8 minutes per batch. Transfer to a plate.
  2. Build the base. Lower heat to medium. Add onions and a pinch of salt; cook, stirring, until soft and golden, 10–12 minutes. Add bell pepper; cook 3 minutes. Add garlic; cook 30 seconds.
  3. Tomato & spice bloom. Stir in tomato paste and cook 1–2 minutes until darkened. Take the pot off the heat, then stir in sweet paprika, hot paprika, caraway, and marjoram (blooming paprika off heat prevents bitterness).
  4. Deglaze. Return to medium heat; add red wine (if using) and scrape up browned bits. Simmer 2–3 minutes to reduce slightly.
  5. Simmer. Add browned beef (with juices), broth, bay leaves, 1½ tsp salt, and ½ tsp pepper. Bring to a boil, then reduce to a gentle simmer, partially covered, for 60 minutes.
  6. Add potatoes. Stir in potatoes and simmer uncovered until beef is tender and potatoes are just cooked, 20–25 minutes more.
  7. Finish & serve. Fish out bay leaves. Stir in vinegar or lemon juice. Taste and adjust salt/pepper/hot paprika. Ladle into warm bowls and garnish as you like. Serve with crusty rolls or rye bread.

Nutrition

Serving: 1.5cupsCalories: 534kcalCarbohydrates: 15.6gProtein: 36.1gFat: 34gCholesterol: 119mgSodium: 981mgFiber: 2gSugar: 4.7g

Notes

Serve with crusty rolls (Brötchen), buttered rye, or a simple cucumber salad (Gurkensalat). You can also serve gulaschsuppe over potato dumplings.
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