ReceptnaptárDeutsche Gulaschsuppe (German goulash soup)
German Gulaschsuppe developed from Hungarian goulash but has gone its own way: it is thicker and more paprika-heavy, and often served with bread at fairs and in everyday canteens. Made at home, the meat browns well and the soup is deep and spicy. It tastes even better the next day.
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Method
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- Heat the oil in a large pot and brown the beef cubes in batches until browned on all sides; remove the meat.
- In the fat, fry the onions for 5 minutes until golden, then add the garlic and tomato purée.
- Take the pot off the heat and stir in the paprika and caraway; do not let them burn.
- Return the meat, add half of the stock and the bay leaf and simmer over low heat for 40 minutes.
- Add the potatoes and peppers, pour in the remaining stock and cook for another 20-25 minutes until the meat and potatoes are tender.
- Season with salt and pepper and, if you like, add a spoonful of vinegar or sour cream.
- Serve with fresh bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Browning the meat well gives the soup its deep flavour, so do not crowd the pot; cook in several batches.
- Always stir in the paprika off the heat, as it turns bitter if it burns.
- A spoonful of tomato purée and a little vinegar make the soup richer.
Frequently asked questions
How does it differ from Hungarian gulyásleves?
The German version is thicker, contains more peppers and often tomato, and is frequently eaten with bread only; Hungarian goulash soup is more brothy and less tomato-based.
Can it be made in a slow cooker?
Yes, after browning it will cook in 6-8 hours on a low setting.
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