Easy Traditional German Goulash Soup — Homemade, Healthy Comfort Food

There’s something about the scent of paprika and simmering beef that instantly feels like home. This German Goulash Soup brings back cozy evenings at my grandmother’s kitchen — a big pot bubbling on the stove while we thawed out from winter walks. German Goulash Soup is my go-to for weeknight dinners, Sunday family meals, or when I want a hearty, comforting bowl to bring people together.

Serve it for a chilly weeknight, a casual weekend dinner, or as part of a holiday spread. It’s easy enough for a weekday but special enough to share with guests.

🧂 Ingredients:

• 2 tablespoons olive oil (or 2 tbsp lard for more traditional flavor)
• 1.5 lb (700 g) beef chuck, cut into 1-inch cubes (or pork shoulder)
• Salt and freshly ground black pepper
• 1 large onion, finely chopped (about 1 1/2 cups / 200 g)
• 3 cloves garlic, minced
• 2 medium carrots, sliced (about 1 cup / 120 g)
• 1 red bell pepper, diced
• 2 tablespoons tomato paste
• 2 tablespoons sweet paprika (preferably Hungarian)
• 1 teaspoon smoked paprika (optional, for depth)
• 1/2 teaspoon caraway seeds (optional)
• 1 teaspoon dried marjoram or 1 sprig fresh
• 1–2 bay leaves
• 1/2 cup (120 ml) dry red wine or additional beef broth (optional)
• 6 cups (1.4 L) beef broth (or vegetable broth for a lighter/vegan version)
• 2 medium potatoes, diced (about 2 cups / 300 g) — or skip for low-carb
• 1 tablespoon apple cider vinegar or lemon juice (to brighten)
• Fresh parsley, chopped, for garnish
• Sour cream or plain yogurt, for serving (optional)

👩‍🍳 Directions:

1. Pat the beef dry and season generously with salt and pepper.
2. In a large heavy pot, heat olive oil over medium-high heat. Brown beef in batches for 6–8 minutes until a rich crust forms; transfer to a plate. (Tip: don’t crowd the pan.)
3. Reduce heat to medium, add the onion and a pinch of salt; cook 5–7 minutes until soft and translucent. Stir in garlic and cook 30 seconds.
4. Add carrots and bell pepper; cook 3–4 minutes until they begin to soften.
5. Stir in tomato paste, sweet paprika, smoked paprika, and caraway seeds; cook 1–2 minutes to bloom the spices.
6. Deglaze the pot with the red wine (if using), scraping up browned bits, or add a splash of broth. Return beef and any juices to the pot.
7. Pour in beef broth, add bay leaves and marjoram. Bring to a gentle boil, then reduce heat to low and simmer, covered, for 60–90 minutes until beef is fork-tender. (Tip: check at 60 minutes — cooking time depends on meat.)
8. Add diced potatoes and simmer uncovered 20–30 minutes until potatoes are tender and the soup has thickened. If you prefer a thicker broth, mash a few pieces of potato against the pot or remove 1 cup, mash, and stir back in.
9. Stir in apple cider vinegar or lemon juice, taste, and adjust salt and pepper. Serve hot, garnished with parsley and a dollop of sour cream if you like.

Cooking alternatives & times:

• Slow cooker: After step 6, transfer to slow cooker and cook on low 6–8 hours or high 3–4 hours; add potatoes for the last 60–90 minutes.
• Instant Pot/Pressure cooker: Sear on Sauté, then pressure cook on High for 25–30 minutes with natural release for 10 minutes; add potatoes and cook on Manual high for 5–6 minutes.

💡 Tips & Variations:

• Vegan version: Replace beef with 12 oz (340 g) mixed mushrooms + 1 cup brown lentils (dry), use vegetable broth, and add 1 tbsp soy sauce or miso for umami. Simmer until lentils are tender (30–40 min).
• Low-carb: Omit potatoes; add diced rutabaga or cauliflower florets instead.
• Gluten-free: Ensure your broth and tomato paste are labeled gluten-free — paprika is naturally gluten-free.
• Thicker soup: Mash some cooked potato or stir in 1–2 tablespoons of tomato paste. Cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) works too.
• Brightness: A splash of vinegar or a squeeze of lemon right before serving lifts the whole bowl.
• Serving ideas: Serve with crusty bread, buttered rye, spaetzle, egg noodles, or on a bed of mashed potatoes. Top with sour cream, chopped parsley, or a few pickled cucumber slices for contrast.
• Leftovers & storage: Cool and refrigerate within 2 hours. Keeps 3–4 days in the fridge, or freeze up to 3 months in airtight containers. Reheat gently on the stove; add a splash of broth if it thickens too much.
• Make-ahead: Goulash often tastes better the next day — flavors meld beautifully.

🩺 Health & Lifestyle Tie-in
German Goulash Soup can be balanced and nutritious: the beef provides high-quality protein and iron, while the vegetables add fiber, vitamins, and antioxidants (paprika is rich in vitamin C). Swap to leaner cuts or plant-based proteins to lower saturated fat. Using low-sodium broth and extra veggies helps control sodium and calories — simple steps that support long-term heart health and may lower future healthcare costs. Small food choices today can add up to big health (and financial) benefits later.

❤️ Conclusion
If you make this German Goulash Soup, I’d love to hear about it — leave a comment or tag me in a photo. Nothing makes me happier than seeing your cozy bowls and family dinners. Enjoy a warm, comforting bowl and share it with someone you love.

#fblifestyle

German Goulash Soup

This comforting German Goulash Soup is perfect for weeknight dinners or cozy gatherings, featuring tender beef simmered with spices and vegetables in a hearty broth.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: German

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 tablespoons olive oil or lard for cooking
• 1.5 lb beef chuck, cut into 1-inch cubes or pork shoulder
• to taste Salt and freshly ground black pepper for seasoning
• 1 large onion, finely chopped (about 1 1/2 cups / 200 g)
• 3 cloves garlic, minced
• 2 medium carrots, sliced (about 1 cup / 120 g)
• 2 tablespoons tomato paste
• 2 tablespoons sweet paprika (preferably Hungarian)
• 1 teaspoon smoked paprika (optional, for depth)
• 1/2 teaspoon caraway seeds (optional)
• 1 teaspoon dried marjoram or 1 sprig fresh
• 1–2 bay leaves
• 1/2 cup dry red wine or beef broth (optional)
• 6 cups beef broth (or vegetable broth for a lighter version)
• 2 medium potatoes, diced (about 2 cups / 300 g, or skip for low-carb)
• 1 tablespoon apple cider vinegar or lemon juice (to brighten)
• to taste Fresh parsley, chopped for garnish
• to taste Sour cream or plain yogurt for serving (optional)

Method

 

Preparation

1. Pat the beef dry and season generously with salt and pepper.
2. In a large heavy pot, heat olive oil over medium-high heat. Brown beef in batches for 6–8 minutes until a rich crust forms; transfer to a plate.
3. Reduce heat to medium, add the onion and a pinch of salt; cook 5–7 minutes until soft and translucent. Stir in garlic and cook 30 seconds.
4. Add carrots and bell pepper; cook 3–4 minutes until they begin to soften.
5. Stir in tomato paste, sweet paprika, smoked paprika, and caraway seeds; cook 1–2 minutes to bloom the spices.
6. Deglaze the pot with the red wine (if using), scraping up browned bits, or add a splash of broth. Return beef and any juices to the pot.
7. Pour in beef broth, add bay leaves and marjoram. Bring to a gentle boil, then reduce heat to low and simmer, covered, for 60–90 minutes until beef is fork-tender.
8. Add diced potatoes and simmer uncovered 20–30 minutes until potatoes are tender and the soup has thickened.
9. Stir in apple cider vinegar or lemon juice, taste, and adjust salt and pepper. Serve hot, garnished with parsley and a dollop of sour cream if desired.

Notes

If you prefer a thicker broth, mash a few pieces of potato against the pot or remove 1 cup, mash, and stir back in. For slow cooker, transfer at step 6 and cook on low 6–8 hours or high for 3–4 hours, adding potatoes for the last 60–90 minutes. For Instant Pot, sear on Sauté, then pressure cook on High for 25–30 minutes with natural release for 10 minutes; add potatoes and cook on Manual high for 5–6 minutes. This soup can be made a day in advance for improved flavor, and leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.