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As the chill of autumn settles in and winter approaches, there’s nothing quite like a bowl of hearty soup to warm the soul. One dish that stands out in the realm of comforting fare is German goulash soup—a robust and flavorful concoction that embodies the rich culinary traditions of Germany. This iconic dish is not just a meal; it’s a cultural experience that has been passed down through generations, often enjoyed during gatherings and celebrations.

German Goulash Soup

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Ingredients
  

2 tablespoons olive oil

1 pound (450g) beef chuck, cut into 1-inch cubes

1 large onion, diced

2 cloves garlic, minced

2 medium carrots, chopped

1 bell pepper (red or green), diced

2 medium potatoes, peeled and cubed

2 tablespoons sweet paprika

1 teaspoon caraway seeds (optional)

1 tablespoon tomato paste

4 cups beef broth

1 cup water

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: sour cream (for serving)

Instructions
 

Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and season with salt and pepper. Sear the beef until browned on all sides, about 5-7 minutes. Remove the beef and set it aside.

    Sauté the Vegetables: In the same pot, reduce the heat to medium and add the diced onion. Sauté until translucent, about 3-4 minutes. Add the garlic, carrots, and bell pepper, cooking for an additional 3-5 minutes until the veggies begin to soften.

      Add Spices: Stir in the sweet paprika and caraway seeds (if using), ensuring the vegetables are well coated. Cook for about 1 minute until fragrant.

        Combine Ingredients: Return the browned beef to the pot and mix in the tomato paste. Add the diced potatoes, beef broth, water, and bay leaf. Stir well to combine.

          Simmer: Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1 to 1.5 hours, or until the beef is tender.

            Season and Serve: Taste the goulash soup and adjust the seasoning with more salt and pepper as needed. Discard the bay leaf before serving. Ladle the soup into bowls, garnish with fresh parsley, and add a dollop of sour cream if desired.

              Prep Time: 20 minutes | Total Time: 1 hour 50 minutes | Servings: 4-6