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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.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
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.