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Authentic German Goulash Soup Recipe from my Mother’s Kitchen

Authentic German Goulash Soup Recipe from my Mother’s Kitchen

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My mom used to make this authentic German Goulash Soup Recipe in Winter when things cooled off. Her savory soup is perfect with a slice of rye bread and butter. It’s not as thick and hearty as regular Goulash…. but it warms you to your bones.

Of course, Mom used the “pinch of this”, “palm full of that” method of measuring ingredients. I’ve translated to Teaspoons and Tablespoons as well as possible, but the best way to check is to taste as you go along. I also sometimes add more meat or carrots or potatoes, depending on what is in the refrigerator.

Also, most beef stocks taste a little bland, I find that adding one or two tsp of Bouillon increases the richness of the soup.

Go ahead and double and triple the recipe.

goulash soup

Authentic German Goulash Soup Recipe

Goulasch Suppe

I like to Mush Up my Veggies

goulasch soup



 

Keep in mind, this is a fairly “brothy” soup, not a thick stew. However, I like to mush up my potatoes and carrots so it looks thicker in my bowl (I got in the habit as a child, mushing the veggies make them look less like veggies, and therefore, I didn’t mind eating them!)

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authentic goulasch soup recipe



Comment(11)

  1. That looks more like a stew to me but sounds very good and looks good no in Heidelberg we don’t add Vegetables to Goulash Soup

  2. I tried this and it tastes like regular beef stew. sorry. I would LOVE to find the recipe for a German goulash that I had when I was in Schweinfurt Germany years ago. There was a restaurant down by the river in Schweinfurt that served the best goulash soup I ever had. I don’t remember it having any meat, carrots or potato. I would love to find that recipe.

    1. No meat, carrot or potato? What was in it?

      This is how we always made it in our house… maybe different regions make it differently, like potato salad. Sometimes I add more Paprika to give it more heat.

  3. The Wienerwald restaurant has/had the best goulash soup! No vegetables can be seen, but perhaps they are broken down into the broth. It is more like meat in a gravy type of consistency. YUM! I don’t know if this restaurant still exists, but the last time I ate there was in the 1980’s. I’ve been searching for this as a copy-cat recipe for over 30 years.

    1. I’m beginning to think that Goulash Soup is like Potato Salad… different versions for different chefs/regions.

      If I come across the Wienerwald recipe I’ll pass it along

  4. Hello everybody.
    My Mom never added vegetables to her Goulash soup. What she did add was 2 Tbl. of red wine vinegar, and 2 Tbl. of worshestershire sauce. When everything was simmering, she added 2 whole Basil leafs, which on the end of cooking the soup, you discard the Basil leafs. I ate Goulash soup cooked like that, also in Restaurants. You all have a good day and be healthy. Gigi.

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