Name: German Gulaschsuppe (Goulash Soup)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: German
Ingredients: 1 lb beef chuck, cut into cubes; 2 medium potatoes, diced; 2 medium onions, chopped; 3 cloves garlic, minced; 2 tbsp vegetable oil; 1 tbsp sweet paprika; 1 tsp smoked paprika (optional); 1 tsp caraway seeds (optional); 1 can (14 oz) diced tomatoes; 4 cups beef broth; Salt and pepper, to taste; Fresh parsley, for garnish

Why I Love This Recipe

I love this German Gulaschsuppe because it’s the kind of one-pot meal that feeds both the body and soul. The paprika and garlic bring warmth and depth, while the beef becomes meltingly tender after simmering in a rich tomato-beef broth. It’s incredibly simple to prepare, yet the flavors are layered and complex. Plus, it stores well, making it great for meal prepping or serving guests without stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb beef chuck, cut into cubes
2 medium potatoes, diced
2 medium onions, chopped
3 cloves garlic, minced
2 tbsp vegetable oil
1 tbsp sweet paprika
1 tsp smoked paprika (optional)
1 tsp caraway seeds (optional)
1 can (14 oz) diced tomatoes
4 cups beef broth
Salt and pepper to taste
Fresh parsley for garnish

Directions

I begin by preparing all the ingredients—cubing the beef and potatoes, chopping the onions, and mincing the garlic.
In a large pot, I heat the vegetable oil over medium-high heat and brown the beef cubes until they have color on all sides.
I add the chopped onions and garlic, cooking until they soften and become fragrant.
I stir in the sweet paprika, and if I’m using them, I add smoked paprika and caraway seeds to deepen the flavor.
I pour in the diced tomatoes with their juices and the beef broth, then bring everything to a boil.
I reduce the heat and let it simmer gently. I add the diced potatoes and allow the soup to cook for 45–60 minutes, until the beef is fork-tender and the potatoes are soft.
I season the soup with salt and pepper to taste, and just before serving, I sprinkle chopped fresh parsley over each bowl.
I serve it hot with crusty bread on the side.

Servings and timing

This recipe yields about 4 servings. It takes around 15 minutes to prep and 45–60 minutes to cook, depending on the tenderness of the beef. The total time is about 1 hour and 15 minutes, making it a satisfying weeknight dinner or an easy weekend meal.

Variations

I sometimes add bell peppers or carrots for extra vegetables and color.
To make it spicier, I include a pinch of chili flakes or use hot paprika instead of sweet.
I’ve replaced beef chuck with ground beef for a quicker version—less simmering required.
For a thicker texture, I mash some of the potatoes in the soup near the end of cooking.
I occasionally stir in a spoonful of sour cream for a creamy twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen after a day or two, which I love. To reheat, I warm it gently on the stovetop over medium heat or use the microwave in 1–2 minute intervals until heated through. It also freezes well for up to 2 months—I thaw it overnight in the fridge before reheating.

FAQs

What’s the difference between Gulaschsuppe and Hungarian Goulash?

Gulaschsuppe is a thinner, broth-based soup popular in Germany, while Hungarian goulash is often thicker and more stew-like. I find the German version easier for everyday meals.

Can I make this in a slow cooker?

Yes, I brown the beef and onions first, then transfer everything to the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours until tender.

Do I need to use caraway seeds?

No, they’re optional, but I like the subtle nutty flavor they add. If I don’t have any, I skip them or substitute with a pinch of fennel.

Can I use different cuts of beef?

I usually use beef chuck because it becomes tender with long cooking, but stew meat or even leftover roast beef can work in a pinch.

What can I serve with Gulaschsuppe?

I usually serve it with crusty bread or pretzel rolls. A simple cucumber salad or sauerkraut on the side also works well for a more complete meal.

Conclusion

German Gulaschsuppe is a warm, comforting soup that’s rich in flavor and wonderfully simple to prepare. Whether I make it for a cozy dinner at home or cook up a batch to share with friends, this hearty dish always satisfies. It’s the kind of recipe I come back to again and again—classic, reliable, and full of flavor.