Goulash Soup German
Savor the bold and hearty flavors of traditional German Goulash Soup, a comforting dish brimming with tender chunks of beef, velvety potatoes, and vibrant bell peppers simmered to perfection in a rich, paprika-spiced broth. This one-pot wonder combines the smoky sweetness of sweet paprika, the gentle heat of spicy paprika, and the earthy aroma of caraway seeds for an authentic, full-bodied taste. Enhanced with tomato paste and a base of beef broth and diced tomatoes, this soup boasts a perfect balance of depth and warmth. Ready in under two hours, it’s ideal for cozy family dinners or make-ahead meal prep. Serve it piping hot, garnished with fresh parsley, alongside crusty bread to soak up every last drop of this soul-satisfying classic. Perfect for fans of rustic European cuisine, this authentic German Goulash Soup recipe is as nourishing as it is delicious.
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Recipe Information
Ingredients
- 500 g beef chuck or stew meat
- 300 g potatoes
- 2 medium yellow onion
- 1 large red bell pepper
- 1 large green bell pepper
- 2 cloves garlic
- 2 tbsp tomato paste
- 2 tbsp paprika powder (sweet)
- 1 tsp spicy paprika powder
- 1 tsp caraway seeds
- 1 liter beef broth
- 400 g canned diced tomatoes
- 2 tbsp sunflower oil (or vegetable oil)
- 1 tsp salt
- 0.5 tsp pepper
- 250 ml water
- 1 tbsp fresh parsley (optional, for garnish)
Instructions
Cut the beef into bite-sized cubes, about 2 cm in size. Peel and dice the potatoes into similar-sized pieces. Finely chop the onion and garlic. Dice the red and green bell peppers into small chunks.
Heat the sunflower oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.
In the same pot, add the chopped onions and sauté until translucent. Stir in the garlic and cook for another minute until fragrant.
Add the tomato paste, sweet paprika powder, spicy paprika powder, and caraway seeds to the pot. Stir well to coat the onions and garlic in the spices.
Return the browned beef to the pot. Pour in the beef broth, canned diced tomatoes, and water. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 60 minutes, stirring occasionally.
After 60 minutes, add the diced potatoes and bell peppers to the soup. Stir well and cook uncovered for another 30 minutes or until the potatoes are tender.
Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
Ladle the goulash soup into bowls and garnish with freshly chopped parsley if desired. Serve hot with crusty bread on the side.
Nutrition Facts
Calories |
2271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 7101 mg | 309% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 39.8 g | ||
| Protein | 127.3 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 5976 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
