60 min
serves 6–8
Goulash soup, or gulaschsuppe, is a hearty soup common in Austria and Hungary. It depends on good sweet paprika for its robust flavor.
  • 2 tablespoons oil
  • 3 large onions, chopped
  • 2 tablespoons tomato paste
  • ¼ cup flour
  • 2 tablespoons sweet paprika
  • 2 tablespoons red wine vinegar
  • 4 cups beef stock
  • 1½ pounds lean beef, cut in small cubes
  • 1 clove garlic, crushed
  • ½ teaspoon caraway seed
  • 1 teaspoon dried marjoram
  • 2–3 medium potatoes, peeled and cubed
  • small sausages (for garnish)
  • dill pickles, chopped (for garnish)

I loved goulash soup – gulaschsuppe – the very first time I tried it. In fact, I brought home a cookbook from that vacation, and a half kilo of paprika!

Heat oil in a heavy Dutch oven, and sauté the onions until they begin to turn golden. Add the tomato paste and flour, and stir well. Remove from the heat, then add the paprika, stirring very well to combine.

Add the vinegar, then return pot to the heat. Add stock. Bring to a boil, then add the meat, garlic, caraway, and marjoram. Reduce the heat, and simmer gently, covered, until the beef is tender. If you’re using raw potatoes, add them early on, so that they’ll cook through, but if you’re using cooked potatoes, wait until just before serving.

At serving time: score sausages/hot dogs several times, and cook or heat until just cooked through. Put one sausage on top of each bowl. Scatter with chopped dill pickles and serve.

Our family favorite includes potatoes, little sausages and pickles. In texture it’s a very thick soup, and we serve it with dark rye bread. I can’t think of a better dish for cold, grey, or damp weather.
Adapted from das Franz Ruhm Kochbuch
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