Easy Homemade Traditional German Goulash Soup — Hearty, Healthy Comfort

German Goulash Soup is the kind of bowl that wraps you in warmth on a chilly evening. I still remember coming in from a cold November market, the smell of paprika drifting from my grandmother’s kitchen — that first spoonful settled everything. This easy, traditional, and healthy version of German Goulash Soup is perfect for weeknight dinners, cozy Sunday family meals, or a simple holiday appetizer that feels homemade and honest.

🧂 Ingredients:

• 2 tablespoons vegetable oil (or olive oil for a heart-healthy swap)
• 1.5–2 pounds beef chuck or stewing beef, cut into 1-inch cubes (see variations for lean or vegan options)
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 2–3 tablespoons sweet Hungarian paprika (use 1 tablespoon smoked paprika for a smoky twist)
• 1 teaspoon caraway seeds (optional, traditional flavor)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 medium carrots, sliced into rounds
• 2 medium potatoes, peeled and diced (or use sweet potato for a twist)
• 1 red bell pepper, chopped
• 4 cups beef broth (or vegetable broth for vegetarian/vegan)
• 1 can (14.5 oz) diced tomatoes, with juices
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 tablespoon apple cider vinegar or red wine vinegar (brightens flavors)
• 1/4 cup sour cream or plain yogurt, for serving (use dairy-free yogurt for vegan)
• Fresh parsley or chives, chopped, for garnish

Serves: 6. Prep time: 15 minutes. Cook time: 1.5–2 hours (or 35 minutes in pressure cooker).

👩‍🍳 Directions:

1. Heat the oil in a large heavy pot over medium-high heat. Add beef in batches and brown on all sides (about 6–8 minutes per batch). Remove and set aside.
2. Reduce heat to medium. Add onions and sauté until soft and translucent, about 5–7 minutes. Add garlic and cook 30 seconds more.
3. Stir in the paprika and caraway seeds; cook 1 minute to bloom the spices. Be careful not to burn the paprika.
4. Return the beef to the pot. Add carrots, potatoes, bell pepper, beef broth, diced tomatoes, tomato paste, bay leaf, salt, and pepper. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1.5–2 hours, or until beef is fork-tender and flavors are melded. (Tip: simmer longer for richer flavor.)
6. Remove the bay leaf. Stir in the vinegar and adjust seasoning with salt and pepper. If you prefer a slightly thicker soup, mash a few potato pieces against the side of the pot and stir.
7. Serve hot with a dollop of sour cream or yogurt and a sprinkle of fresh parsley or chives.

Quick Instant Pot/Pressure Cooker method:

1. Use the sauté function to brown beef and onions (steps 1–3).
2. Add remaining ingredients, seal, and cook at high pressure for 35 minutes. Natural release for 10 minutes, then quick release.

💡 Tips & Variations:

• Low-carb: Replace potatoes with cauliflower florets or turnips. Serve over cauliflower mash or with a side salad.
• Vegan/Vegetarian: Swap beef for extra-firm tofu, seitan, or hearty mushrooms (like portobello), and use vegetable broth. Simmer until veggies are tender. Add smoked paprika for depth.
• Gluten-free: This recipe is naturally gluten-free; just check your broth and tomato paste labels.
• Lean protein swap: Use diced chicken breast or turkey for lower-fat options; reduce simmer time to keep them tender.
• To thicken: Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 5 minutes of simmering. Or mash some potatoes into the soup.
• Serving ideas: Serve with crusty bread, buttered spaetzle, dumplings, or a light cucumber salad. Top with sour cream for creaminess and contrast.
• Leftovers & storage: Cool and refrigerate in an airtight container for up to 3–4 days. Freeze in portions for up to 3 months. Reheat gently on the stove — add a splash of broth if it’s too thick.

🩺 Health & Lifestyle Tie-in:
This German Goulash Soup is balanced — proteins from beef (or plant-based swaps), fiber and vitamins from vegetables, and healthy fats if you use olive oil. Choosing lean cuts or plant proteins lowers saturated fat, supporting heart health. Small changes in what you eat — like choosing whole ingredients and fewer processed foods — can help reduce health costs over time. Eating nourishing meals at home is a simple step towards long-term well-being.

❤️ Conclusion:
I hope this warm, easy, and traditional German Goulash Soup becomes one of your go-to comfort recipes. If you make it, tell me how it turned out in the comments or tag me in a photo — I’d love to see your version and any delicious tweaks you made! #fblifestyle

German Goulash Soup

A hearty and healthy soup, perfect for chilly evenings, filled with rich flavors from beef and vegetables.

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 vegetable oil (or olive oil for a heart-healthy swap)
• 1.5–2 pounds beef chuck or stewing beef, cut into 1-inch cubes See variations for lean or vegan options
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 2–3 tablespoons sweet Hungarian paprika Use 1 tablespoon smoked paprika for a smoky twist
• 1 teaspoon caraway seeds Optional, for traditional flavor
• 1 teaspoon salt Plus more to taste
• 1/2 teaspoon black pepper
• 2 medium carrots, sliced into rounds
• 2 medium potatoes, peeled and diced Or use sweet potato for a twist
• 1 red bell pepper chopped
• 4 cups beef broth Or vegetable broth for vegetarian/vegan
• 1 can (14.5 oz) diced tomatoes, with juices
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar or red wine vinegar Brightens flavors
• 1/4 cup sour cream or plain yogurt, for serving Use dairy-free yogurt for vegan
• Fresh parsley or chives, chopped, for garnish

Method

 

Preparation

1. Heat the oil in a large heavy pot over medium-high heat.
2. Add beef in batches and brown on all sides (about 6–8 minutes per batch). Remove and set aside.
3. Reduce heat to medium. Add onions and sauté until soft and translucent, about 5–7 minutes.
4. Add garlic and cook 30 seconds more.
5. Stir in the paprika and caraway seeds; cook 1 minute to bloom the spices.

Cooking

1. Return the beef to the pot.
2. Add carrots, potatoes, bell pepper, beef broth, diced tomatoes, tomato paste, bay leaf, salt, and pepper. Stir to combine.
3. Bring to a boil, then reduce heat to low.
4. Cover and simmer gently for 1.5–2 hours, or until beef is fork-tender and flavors are melded.
5. Remove the bay leaf. Stir in the vinegar and adjust seasoning with salt and pepper.
6. If you prefer a slightly thicker soup, mash a few potato pieces against the side of the pot and stir.
7. Serve hot with a dollop of sour cream or yogurt and a sprinkle of fresh parsley or chives.

Quick Instant Pot/Pressure Cooker method

1. Use the sauté function to brown beef and onions (steps 1–3).
2. Add remaining ingredients, seal, and cook at high pressure for 35 minutes.
3. Natural release for 10 minutes, then quick release.

Notes

Low-carb options: Replace potatoes with cauliflower florets or turnips. Serve over cauliflower mash or with a side salad. Vegan/Vegetarian options: Swap beef for extra-firm tofu, seitan, or hearty mushrooms (like portobello), and use vegetable broth. To thicken: Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 5 minutes of simmering. Serve with crusty bread, buttered spaetzle, dumplings, or a light cucumber salad. Refrigerate leftovers in an airtight container for up to 3–4 days, or freeze portions for up to 3 months.