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German Goulash Soup

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