German Goulash Soup
A hearty, paprika-rich beef soup with tender chunks of meat, potatoes, and bell peppers in a deeply savory broth. This classic German comfort food has Hungarian roots but is made distinctly German with the addition of potatoes and a touch of caraway. Perfect for cold evenings, it tastes even better the next day.
For 8 servings
- prep
Prep the beef and vegetables.
1.Pat the beef cubes dry with paper towels and season lightly with a pinch of salt and black pepper.2.Dice the onions, mince the garlic, peel and cube the potatoes, and dice the tomatoes and bell peppers.TIPDrying the beef helps achieve a better brown sear. Don't overcrowd the pot. - saute · ~12 min
Brown the beef in batches.
1.Heat 1 tbsp oil in a large heavy-bottomed pot over medium-high heat until shimmering.2.Add half the beef cubes in a single layer and sear until deeply browned on all sides (4-5 min).3.Transfer browned beef to a plate and repeat with the remaining beef and remaining 1 tbsp oil.TIPDon't stir the beef constantly. Let it sit undisturbed to develop a deep brown crust. - saute · ~11 min
Sauté the onions and garlic.
1.Reduce the heat to medium and add the diced onions to the same pot.2.Cook, stirring occasionally, until softened and deep golden brown (8-10 min).3.Add the minced garlic and cook for another 1 minute until fragrant.TIPScrape up the browned bits from the bottom of the pot while the onions cook. That's where the flavor is. - saute · ~3 min
Bloom the paprika and tomato paste.
1.Add the tomato paste, sweet paprika, hot paprika, caraway seeds, and dried marjoram to the onions.2.Stir constantly and cook for about 1 minute until the paprika is fragrant and the tomato paste darkens slightly.3.Add the diced fresh tomatoes and cook for 2 minutes until they begin to soften.TIPPaprika burns easily and turns bitter. Keep the heat medium-low and stir constantly during this step. - simmer · ~60 min
Simmer the soup base.
1.Return the browned beef and any accumulated juices to the pot.2.Pour in the water and stir well to combine.3.Bring to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour, stirring occasionally.TIPKeep the simmer gentle — aggressive boiling will make the beef tough. - simmer · ~35 min
Add the potatoes and bell peppers.
1.After 1 hour, add the diced potatoes and bell peppers to the pot.2.Stir in the remaining salt.3.Cover and continue to simmer for another 30-35 minutes until the potatoes are fork-tender and the beef is fall-apart soft.TIPCut the potatoes into even-sized cubes so they cook at the same rate. - mix
Finish with lemon juice and adjust seasoning.
1.Remove the pot from the heat and stir in the fresh lemon juice.2.Taste and adjust with additional salt and black pepper if needed.TIPThe lemon juice brightens the rich, deep flavors. Don't skip it. - garnish
Ladle into bowls, garnish with parsley, and serve hot.
Serve with a slice of crusty bread or a dollop of sour cream on top, if desired.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the beef very dry before browning to ensure a deep, dark crust.
- 2Brown the meat in batches to avoid steaming it in the pot.
- 3Scrape up the browned fond when sautéing the onions for maximum flavor.
- 4Keep the heat medium-low when blooming the paprika to prevent bitterness.
- 5Simmer the soup gently; a rolling boil will toughen the beef.
- 6This soup tastes even better the next day, so make it a day ahead if time allows.
- 7Freeze leftovers in airtight containers for up to 3 months.
Adapt it for your goals.
Low-oil
Sauté the onions in 2–3 tablespoons of water or broth instead of oil, and skip browning the beef (sear in a non-stick pan or use pre-browned meat). This significantly reduces the fat content while keeping the savory base.
high proteinHigh-protein
Replace half the potatoes (about 1 medium potato) with 200 g of diced carrots and add 200 g of canned lentils (rinsed) in the last 15 minutes of cooking. This boosts fiber and protein without losing the soup's hearty texture.
veganVegan
Swap the beef chuck for 600 g of diced portobello mushrooms or 400 g of firm tofu (pressed and cubed). Use vegetable broth instead of water and add 1 tablespoon of soy sauce alongside the paprika for umami depth.
gluten freeGluten-free
The recipe is naturally gluten-free as written — just ensure the paprika and tomato paste are certified gluten-free, and serve with gluten-free bread or omit the bread.
jainJain
Omit the garlic and onions, and instead use asafoetida (a pinch) added with the caraway seeds. Replace the beef with 300 g of paneer (cubed, added at the end) and 200 g of diced zucchini. This keeps the dish Jain-friendly without onion or garlic.
Why this is on our healthy list.
Rich in Iron from Beef
Beef chuck provides heme iron, which is easily absorbed by the body and helps support healthy red blood cells and energy levels.
Good Source of Vitamin C from Bell Peppers
Red and green bell peppers add a significant amount of vitamin C, which supports immune function and helps the body absorb the iron from the beef.
Contains Antioxidant-Rich Paprika
Both sweet and hot paprika are made from dried peppers that contain carotenoid antioxidants like beta-carotene, which may help reduce inflammation.
High in Dietary Fiber from Potatoes and Peppers
Potatoes (with skin) and bell peppers supply fiber that promotes digestive health and keeps you feeling full longer.
Frequently asked questions
Yes, brisket, beef shank, or bottom round work well — choose well-marbled cuts that become tender when simmered low and slow.
