My German goulash soup is a simple, hearty dinner that takes only 10 minutes of prep. It has fork-tender bites of beef and vegetables and in a rich, meaty broth.
Gulaschsuppe (goulash soup) is super popular in Germany. When I was little, my mom made it often, especially in winter. We'd come back after a day outside with red cheeks and a hungry belly to a steamy bowl of this comforting, nourishing soup. It would always ask for a second helping, it was that good.
This beef goulash soup recipe is my low carb version of my mom's Gulasschsuppe. It is really easy to make and has the same rich flavor profile. And even better, it only has 9 grams of net carbs per serving.
Today, I still can't get enough of this delicious, budget-friendly soup. That's why I now double the recipe so I can freeze leftovers for later.
Also try my German sauerkraut soup and the keto beef stew.
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Ingredients
Let's talk ingredients. You'll find exact quantities in the recipe card at the bottom of the post. Here is a bit of extra info:
- Beef - Chuck steak is best here. This is an inexpensive cut of meat that's perfect for stewing. Cut the beef into 1 inch cubes.
- Vegetables - We start off the soup with chopped leek (or onions), celery, turnip and garlic. Later, we also add carrot and bell peppers for a colour pop and sweet flavor. Adding these towards the end means they go soft but not mushy.
- Liquids - Beef broth and red wine. If you don't want to use the wine, sub in more stock. Tomato paste adds a hint of sweetness.
- Herbs and spices - Paprika powder is the most important spice in any goulash, and that includes goulash soup! We use sweet paprika powder as well as smoked paprika powder. Marjoram and caraway seeds put the "German" into the goulash - they are very typical spices in German cuisine. I also add bay leaves as well as salt and pepper.
Instructions
It is simple to make a German goulash soup. Here are the basic steps.
Scroll down to the recipe card for the detailed method with ingredient amounts, timings and nutrition information.
STEP 1
Season the beef with salt and pepper and add half of the oil to a large soup pot. Sear the beef cubes on all sides on a medium heat until browned all over. Remove from the pot.
STEP 2
Add rest of the oil to the pot. Then, add the leek, celery, turnips and garlic. Sauté the vegetables on a medium heat until soft.
STEP 3
Add the beef back into the pot and deglaze with beef broth and red wine. Season with salt, pepper, paprika powders, bay leaves, tomato paste, caraway and marjoram.
Cover the pot with a lid and bring to the boil. Then, reduce the heat to a simmer and let the soup simmer so the beef becomes soft.
STEP 4
Add the bell peppers and carrot slices. Simmer until the vegetables are tender and the soup thickens.
Katrin's Top Tips
Buy chuck roast. Beef chuck tenderises quickly when stewed. It is better than cuts like brisket, which takes HOURS to become tender. Buy the best quality you can and let the butcher cut it for you.
Room temperature meat. Searing cold beef makes it seize and toughen. Take the beef out of the fridge an hour before cooking.
Add wine and tomato paste. The acid in wine and tomato breaks down the connective tissue of the meat and makes it more tender.
Brown the beef thoroughly. The caramelized browned bits add tons of flavor! Pat the beef dry with kitchen paper before adding it to the pot. Also, consider browning the chunks in batches if the meat releases a lot of moisture.
Variations
Change the meat: Using ground beef instead of chunks reduces the cooking time of the soup by 20 minutes. The recipe is also delicious with venison.
Add veggies: Shredded cabbage works well in goulash soup. If you don't mind extra carbs, potatoes or parsnips are classic ingredients.
More spice: For a Hungarian twist, dial up the heat. Use more paprika, cayenne pepper or red chili flakes. Or, add a dash of Worcestershire sauce or Maggi, a German favorite.
Serving Suggestion
I sprinkle chopped parsley on my soup and eat it with a dollop of sour cream.
Goulasch soup is also great with a crusty slice of toasted and buttered bread.
I can recommend my low carb bread or these protein biscuits.
Origins
Where does goulash soup come from? How is it different from goulash?
Goulash soup is a soupy version of goulash, the famous spicy beef and paprika stew from Hungary. In fact, goulash is one of Hungary's national dishes.
The stew was named after Hungarian "gulyás" (cattle herder), who invented the dish as early as the 10th century.
Today, goulash is popular across all of Central Europe, Germany, Austria and even the United States. Some people eat it as a thick stew and others enjoy it as soup. And sometimes, it is hard to tell the difference between the two! Thick soup vs liquid stew - you get the picture.
Every nation has tweaked the recipe. American goulash is made with ground beef and has a tomato based broth, almost like a Sloppy Joe.
In Germany, we either serve goulash as a stew over Spätzle (egg noodles). Or, we eat it as a hearty soup like in my recipe.
Recipe FAQs
There are several ways to thicken goulash. Firstly, let the soup simmer longer to reduce the liquid. Or, puree some of the vegetables. Or, whisk 2-3 tablespoons of beef collagen into the broth at the end of cooking.
Here are instructions how to make this goulash soup recipe in a slow cooker or crock pot:
1. Fry the beef chunks and the vegetables as per recipe. Use the saute setting if you have a multi-function slow cooker.
2. Add all spices and liquids plus carrots and peppers. Cover and turn the heat to high. Cook in the slow cooker for 5-6 hours or until the beef is tender and the broth has thickened slightly.
Here are instructions how to make this soup in a pressure cooker or Instant Pot:
1. Use the saute setting to fry the beef and the vegetables as per recipe.
2. Add all spices and liquids as well as the carrots and peppers. Seal the Instant pot and pressure cook the soup for 25 minutes.
3. Perform a natural pressure release for 10 minutes, then do a quick pressure release.
Storage And Meal Prep
Is goulash soup good for making ahead? Yes! Goulash soup almost tastes better on day 2, once the flavors have had time to meld.
How to store: I store leftovers in an airtight container in the fridge for up to 5 days.
Sometimes, I make a large batch and freeze single portions of the soup. This way, it stays fresh for up to 3 months and I have dinner ready fo busy nights.
To reheat: Thaw overnight in the fridge, then gently reheat in the microwave or on the stovetop.
More Hearty German Recipes
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Recipe
German Goulash Soup (Gulaschsuppe)
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- 1 dutch oven or large soup pot
Ingredients
- 2 tablespoon olive oil
- 1.5 lb beef chuck steak 1 inch cubes (700g), room temperature for more tenderness
- 1 leek or onion finely diced (70g)
- 1 cup celery finely chopped (125g)
- 2 cups turnips diced (240g)
- 2 cloves garlic finely diced
- 4 cups beef broth 1 litre
- ½ cup red wine 120ml
- 2 tablespoon sweet paprika powder
- 1 tablespoon smoked paprika powder
- 1 tablespoon tomato paste
- 1 teaspoon dried marjoram
- ½ teaspoon caraway
- ¾ teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 2 bay leaves
- 1 large carrot sliced (100g)
- 2 bell peppers diced (240g)
To Serve
- 1 tablespoon parsley finely chopped
- ¼ cup sour cream or yogurt optional
Instructions
- Season the beef with salt and pepper and add half of the oil to a large soup pot. Sear the beef cubes in for 4 minutes per side on a medium heat, stirring occasionally. Set aside.
- Add rest of the oil to the pot, then add the leek or onion, celery, turnips and garlic. Sauté for about 5 minutes on a medium heat until soft.
- Add the beef chunks back into the pot and pour in the beef broth and red wine. Season with salt, pepper, paprika powders, bay leaves, tomato paste, caraway and marjoram. Stir. Cover with a lid and bring the soup to the boil. Then, reduce to a simmer and cook for about 50 minutes.
- Add the bell peppers and carrot slices. Simmer for another 30 minutes until the vegetables are tender.
- Serve with fresh parsley and optional sour cream or yogurt.
Michelle Grondin
I made this recipe today, and it is satisfying and delicious! Will definitely make again. Thanks!