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Gulaschsuppe

Serves 4 to 6 Soup meat, Soups

Gulaschsuppe

Gulaschsuppe, a beloved staple in German culinary tradition, finds its roots in the kitchens of Bavaria and the Rhine. It's a dish that warms the heart during chilly months, served at family tables without ceremony, yet with a certain reverence. This version reflects the home-cooked essence, where butter or clarified butter is used liberally, and the salt is always measured by feel, never by spoon.

The soup is a robust blend of tender beef, onions, and the comforting heat of paprika, creating a balance of sweet and spicy undertones. Potatoes and bell peppers add substance, while caraway seeds impart a subtle, earthy note. It's a dish that invites a second helping, unapologetically satisfying and deeply flavorful.

Ingredients

  • 500 gbeef chuck — cubed small
  • 3onions — finely chopped
  • 2 tbspsweet paprika
  • 1 tsphot paprika
  • 2potatoes — cubed
  • 2bell peppers — diced
  • 2 tbsptomato paste
  • 1.5 Lbeef broth
  • 2 tbspclarified butter
  • 1 tspcaraway seeds
  • to tastefine sea salt and black pepper

Method

  1. Begin by peeling and finely chopping the 3 onions. In a large, heavy-bottomed pot, melt 2 tbsp of clarified butter over medium heat. Add the onions and cook them gently, stirring occasionally, until they become translucent and soft, about 10 minutes. Be careful not to let them brown, as this will alter the flavor of the soup.
  2. While the onions are cooking, cut the 500 g beef chuck into bite-sized cubes. Once the onions are ready, increase the heat to medium-high and add the beef to the pot. Sear the meat on all sides until it develops a rich, brown crust. This step is crucial for building depth of flavor in the soup.
  3. Lower the heat back to medium and stir in 2 tbsp of tomato paste, 2 tbsp of sweet paprika, 1 tsp of hot paprika, and 1 tsp of caraway seeds. Cook for a few minutes until the spices are fragrant and the tomato paste darkens slightly, enhancing its sweetness.
  4. Pour in 1.5 L of beef broth, scraping up any browned bits from the bottom of the pot to incorporate them into the broth. Bring the mixture to a gentle simmer, then cover the pot and let it cook for about 45 minutes, stirring occasionally. The beef should start to become tender but not yet fall apart.
  5. While the soup simmers, peel and dice the 2 potatoes into small cubes. Core and chop the 2 bell peppers into similar-sized pieces. Add these vegetables to the pot, stirring well to combine. Continue to simmer the soup, covered, for another 30 minutes or until the potatoes are fork-tender and the beef is soft enough to break apart with a spoon.
  6. Taste the soup and adjust the seasoning with fine sea salt and black pepper to your liking. The flavors should be well-rounded, with a slight heat from the hot paprika. If desired, garnish with freshly chopped parsley or chives before serving, adding a fresh, herbal note to the rich, hearty soup.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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