Authentic German Goulash Soup Recipe from my Mother’s Kitchen
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.
Authentic German Goulash Soup Recipe
I like to Mush Up my Veggies
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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