Goulash Soup
Goulash soup with bell peppers and potatoes.
Who invented it? Hungarian Cowboys!
The word “goulash” which is commonly used today, originally came from the Hungarian word “gulyás”, which meant cow shepherd / cowboy. The dish itself was actually called “gulyáhus”, which means goulash meat. This refers to a simple meat dish that the Puszta-shepherds prepared and had more similarity to the goulash soup than the goulash stew that we know nowadays as goulash.
Today’s classic goulash recipe has been further developed both in Germany and Austria, for example by adding vegetable and potatoes like in this recipe.
How is Goulash Soup called in German?
Goulash soup is called “Gulaschsuppe”.
How to pronounce “Gulaschsuppe”?
Listen to this audio file to hear how to say “Gulaschsuppe” in German.
German Goulash Soup
Goulash soup is a popular party dish in Germany. It is easy to prepare in large quantities and usually tastes better reheated instead of prepared fresh. If there is any soup left, you can easily freeze it.
Entertaining Tip: place small bowls with a variety of toppings next to the pot of soup that guests can garnish their own soup with, such as crispy bacon strips, sauerkraut, croutons, finely chopped chives, shredded cheese and sour cream. It’s always a hit at every party.
How to make German Goulash Soup Video Tutorial
Authentic German Goulash Soup Recipe
German Goulash Soup Nessi Style
Ingredients
- 1/2 pounds beef stew meat
- 2 medium onions
- 1/2 Liter beef broth
- 1/4 Liter red wine, i.e. Merlot
- ½ pound potatoes
- 1 red bell pepper
- 1 tbsp. flour
- ½ small Anaheim chili or 1 tsp. red chili flakes
- 2 tbsp. oil
- 2 tbsp. tomato paste
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. paprika powder
- 1 tsp. chili powder, optional
Instructions
- Cut the meat into ¼ inch sized cubes.
- Finely slice the onions.
- Cut the bell pepper into ½ inch pieces.
- Heat oil in a large pot and sear the meat cubes.
- Sprinkle with flour and fry for a minute on medium high.
- Add the tomato paste and mix well.
- Deglaze with beef broth and wine.
- Add the onions, bell pepper and Anaheim pepper or chili flakes.
- Simmer on medium low heat for about 90 min.
- Peel the potatoes and cut them into ½-inch sized cubes.
- Add the potatoes, salt, pepper, paprika powder and chili powder to the pot and cook for about 30 more min.
Nutrition Information:
Yield: 4 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Serving Tip
Serve with a crispy roll or a slice of homemade German bread.
Entertaining Tip: Serve the goulash soup in in bread bowls. You can bake them yourself, it is very easy. Use our crusty roll recipe for the dough.
