Gulasch Soup
Hearty Viennese gulasch soup with beef, potatoes, sausage and noble sweet paprika. Easy stovetop recipe perfect for cold weather.
Many years ago, dear hubby and I spent a winter vacation in Austria. We skied (real mountains!), we sledded (dear Gods, 8 km down a steep mountain road together on a single little sled!), and we led the genteel life in Vienna (Coffee! Sacher Torte!) It's a vacation we still talk about many years later. Among the treasures we brought back from that vacation were a thick Viennese cookbook and a half kilo of paprika.
Both of these were in support of our enthusiasm for gulasch, or goulash - beef and sometimes potatoes with a marvelous blend of onions and paprika, bound with a hint of tomato. As a soup, it's a grand pick-me-up or restorative. As a stew, it can be plain or very fancy.
It lends itself to variations: 'student style' has more gravy and less meat. 'Carriage driver style' includes a little sausage (würstli) and a fried egg. At our house, we like it 'Plouff style': Something between a stew and a soup, thick with beef, potatoes, sausage (frankfurter) and pickles. I can't think of a better dish for cold, grey, or damp weather.
You don't have to find a thick German-language cookbook to learn this dish; I'll share our family favorite. The most important component is the paprika. While there are eight types of paprika in its native Hungary, the kind you'll want is 'noble sweet'.
Submitted by: Maurita from 37 Cooks,
- Use Hungarian noble sweet paprika and add it off the heat so it does not burn and turn bitter.
- Sauté onions, bind with tomato paste and flour, then simmer beef until tender; add potatoes early if raw or at the end if pre-cooked.
- Serve with scored sausages and chopped dill pickles; the soup reheats and freezes well but add pickles and sausages at serving.
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Preparation Instructions:
Heat oil in a heavy Dutch oven, sauté the onions until they begin to turn golden. Add the tomato paste and flour, and stir well. Remove from the heat, and add the paprika, stirring very well to combine.
Add the vinegar, then return pot to the heat. Add broth. 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 or 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.
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Frequently Asked Questions
What type of paprika should I use?
Use Hungarian noble sweet paprika for the classic flavor. Avoid smoked or overly hot varieties unless you want a different taste. Store paprika in an airtight container away from light to keep it fresh.
Can I use other meats or make this vegetarian?
Yes. Use stewing cuts of beef, pork shoulder, or lamb and adjust cooking time until tender. For a vegetarian version, swap in mushrooms, lentils, or beans and use vegetable stock. Cooking times and liquid amounts may need adjustment.
Why do I remove the pot from the heat before adding paprika?
Paprika burns quickly and can become bitter. Adding it off the heat and stirring it into the tomato paste and flour prevents scorching. Return the pot to the stove after you have combined it.
Can I make this ahead of time or freeze it?
Yes. The flavors often improve overnight. Cool before freezing and leave out pickles and sausages; add them when serving. Thaw in the refrigerator and reheat gently on the stove.
How do I adjust thickness of the soup?
To thicken, simmer uncovered to reduce liquid, mash some potatoes in the pot, or whisk in a small cornstarch slurry or additional roux. To thin, stir in more beef or vegetable stock until you reach the desired consistency.
Can I use leftover cooked potatoes?
Yes. Add cooked potatoes near the end of reheating so they do not fall apart. If using raw potatoes, add them early so they have time to cook through. Waxy potatoes hold their shape better; starchy potatoes break down and help thicken the soup.
How should I serve gulasch soup?
Traditionally each bowl gets a scored, heated sausage on top and a sprinkle of chopped dill pickles. Serve with crusty bread or rye, and optional sour cream or a fried egg for richness.
How can I make the soup spicier or milder?
For mild, stick with only sweet paprika and adjust salt and vinegar to taste. To add heat, use a pinch of hot paprika, cayenne, or chopped chile. Balance heat with a touch more vinegar or a dab of sour cream if needed.
What type of paprika should I use?
Use Hungarian noble sweet paprika for the classic flavor. Avoid smoked or overly hot varieties unless you want a different taste. Store paprika in an airtight container away from light to keep it fresh.
Can I use other meats or make this vegetarian?
Yes. Use stewing cuts of beef, pork shoulder, or lamb and adjust cooking time until tender. For a vegetarian version, swap in mushrooms, lentils, or beans and use vegetable stock. Cooking times and liquid amounts may need adjustment.
Why do I remove the pot from the heat before adding paprika?
Paprika burns quickly and can become bitter. Adding it off the heat and stirring it into the tomato paste and flour prevents scorching. Return the pot to the stove after you have combined it.
Can I make this ahead of time or freeze it?
Yes. The flavors often improve overnight. Cool before freezing and leave out pickles and sausages; add them when serving. Thaw in the refrigerator and reheat gently on the stove.
How do I adjust thickness of the soup?
To thicken, simmer uncovered to reduce liquid, mash some potatoes in the pot, or whisk in a small cornstarch slurry or additional roux. To thin, stir in more beef or vegetable stock until you reach the desired consistency.
Can I use leftover cooked potatoes?
Yes. Add cooked potatoes near the end of reheating so they do not fall apart. If using raw potatoes, add them early so they have time to cook through. Waxy potatoes hold their shape better; starchy potatoes break down and help thicken the soup.
How should I serve gulasch soup?
Traditionally each bowl gets a scored, heated sausage on top and a sprinkle of chopped dill pickles. Serve with crusty bread or rye, and optional sour cream or a fried egg for richness.
How can I make the soup spicier or milder?
For mild, stick with only sweet paprika and adjust salt and vinegar to taste. To add heat, use a pinch of hot paprika, cayenne, or chopped chile. Balance heat with a touch more vinegar or a dab of sour cream if needed.
We have soup suppers before our services at church during Lent. We make a huge roaster full of soup many weeks, take a crock pot to share at church, then freeze the rest. Once or twice a week we are happy to be able to pull a container of soup out on a busy evening for dinner. We’ve used your Hungarian Sweet Paprika numerous times for Hungarian Goulash Soup, Corn Chowder, and Lentil. We use it with vegetables and with other spices in rubs, too. It’s great!!
really tasty gulash soup which I made in Redmond multi cooker (m90). I’m not soup fan but my hubby enjoyed it greatly!