1. Home
  2. German Foods and Recipes
  3. Authentic German Goulash Soup Recipe from my Mother’s Kitchen
Authentic German Goulash Soup Recipe from my Mother’s Kitchen

Authentic German Goulash Soup Recipe from my Mother’s Kitchen

0
26
Jump to recipe

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

Easy German Cookbook: 80 Classic Recipes made Simple

Find Goulaschsuppe, and other German  Recipes in my new Cookbook- Easy German Cookbook

Click to Order signed copies HERE

Easy German Cookbook: 80 Classic Recipes Made SimpleEasy German Cookbook: 80 Classic Recipes Made SimpleEasy German Cookbook: 80 Classic Recipes Made Simple

goulasch soup

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!)

Lodge Red Enamel 6-quart Cast Iron Dutch OvenLodge Red Enamel 6-quart Cast Iron Dutch OvenLodge Red Enamel 6-quart Cast Iron Dutch Oven

 

 

&


authentic goulasch soup recipe

 

Comment(26)

  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

    1. No… I know it seems counter intuitive, but the meat braises in the spices and gets loaded with flavor that way.

    2. My grandparents were from Karlsruhe and our Goulash does not have vegetables either, except for onion that disappears in the cooking, and some tomato paste.

      1. Like Kartoffelsalat, Goulash comes in many different recipes. I’m sure your Oma’s Goulash was delicious

        1. I made your recipe for Gulaschsuppe today, I have tried numerous one before, I think the small amount of caraway is the right touch/flavor, I loved your soup, yes, I did put the carrot in, I shredded it, by time the soup was done the carrot was hardly noticeable. I like the recipe and I will make it again. I’ve tried different Gulaschsuppen either with added Oregano, or some add heavy cream or even a chopped green pepper, I usually try different recipes and pick the one that tastes good to me

          1. I find there are many different recipes for Goulaschsuppe… I’ve even seen it as sort of a smooth cream soup! I’m glad you liked it

      2. Spaetzle is an excellent addition too, as an option to potato. Everyone’s family recipe is the correct one! ❤️

  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.

  5. Do you add water to the beef bouillon when cooking for 1-1/4 hours? It seems like it would need some liquid to cook that long and the directions didn’t specify.

  6. Everywhere we went in Germany, the diners had this soup and it was always Fabulous!! I’ve been looking for a recipe that tastes like what I remember!! I haven’t made this one yet, but I’ll try it.

  7. Goulash soup (Hungarian: gulyásleves) is a soup that originated in Hungary. It is part of the traditional Hungarian cuisine and is made from pieces of meat, mostly beef or pork, onions, garlic, caraway seeds, tomato paste and paprika powder, which gives the soup its typical deep red color. The Hungarian word gulya actually means herd of cattle, derived from gulyás – the cattle herder.

  8. Delicious! As do many others, I have that childhood perfect goulash taste in my head that just never can be quite satisfied. This was pretty close! I just made this today. My determination was to make it exactly like your recipe. My paprika bottle only had 1 teaspoon of paprika in it. Thank goodness, it is plenty for our tastes. Another confession: my mother did not like to open cans of tomato paste for just a spoonful. No tubes here like in Germany. She was apt to give her recipes just a good squirt or two of ketchup instead haha. I had no tomato paste on hand, so did that as well! Tastes great! I think our German Mamas, especially if they ended up in more remote regions of the US, as mine did, learned to do with what they could find.
    And I added a bay leaf. I could not help myself…

    1. Hahahaha.
      Whenever I open a can of tomato paste, I use what I need for the recipe, then dollop the rest of it by the tablespoon on a piece of plastic wrap. It goes on a plate and into the freezer until frozen. THen I can store the blobs in a container. That way you always have some in the freezer!
      (but honestly, I prefer the squeeze tube!)

LEAVE YOUR COMMENT

Your email address will not be published. Required fields are marked *

error: Content is protected !!