Gulaschsuppe

Name: Gulaschsuppe
Cook time: 120 min
Total time: 120 min
Yield: 6 servings
Cuisine: German
Ingredients: 800g Chuck Beef, cut into small cubes; 600g Onion, diced (about 4 medium); 2 Red Bell Peppers, diced; 500g Waxy Potatoes, peeled and diced; 3 cloves of Garlic, minced; 2 tbsp Tomato Paste; 400g Canned Chopped Tomatoes; 2 tbsp Sweet Hungarian Paprika; 1 tsp Hot Paprika, or Chili Powder; 1 tsp Caraway Seeds, lightly crushed; 1 tsp Dried Marjoram; 2 leaves of Bay Leaf; 1.5 l Beef Broth, or stock; 2 tbsp Lard, or Neutral Oil; 1 tbsp Red Wine Vinegar; 2 tsp Salt, to taste; 1 tsp Pepper (Black), freshly ground

Gulaschsuppe is a comforting, paprika-scented beef soup with tender chunks of meat, sweet bell pepper and melting waxy potatoes in a rich, tomato-boosted broth. Slow-simmering concentrates the flavors until the soup is hearty and deeply savory — perfect with crusty bread on a chilly evening.

Gulaschsuppe is a comforting, paprika-scented beef soup with tender chunks of meat, sweet bell pepper and melting waxy potatoes in... Show more

Traditional German Recipe

Health Grade

A · Excellent

Rating

4.1

Time

2 hrs

Price

2,50 €

Calories

491 kcal

low calorie

healthy

meal prep

one pot

Method

Prep the ingredients

Cut the Chuck Beef into small, even cubes if needed. Peel and dice the Onion and Waxy Potatoes, dice the Red Bell Pepper, mince the Garlic, and lightly crush the Caraway Seeds with the flat side of a knife.

Season the beef

Pat the beef dry, then toss it with about half of the Salt and Pepper (Black) so every piece is lightly coated. Let it sit while you heat the pot; a dry surface will brown much better than a damp one.

Brown the beef

Heat the Lard in a large heavy pot over medium-high. Add the beef in a single layer and brown it well on all sides, working in batches so the pieces have room to sear. Transfer the browned meat to a bowl and keep going until all of it is deeply colored.

Build the base

Lower the heat to medium. Add the onion and red bell pepper to the same pot and cook, stirring and scraping up the browned bits, until soft and glossy, about 8 minutes. Stir in the Tomato Paste, Sweet Hungarian Paprika, Hot Paprika (or Chili Powder), caraway seeds, and Dried Marjoram, and cook for 1 minute more until fragrant and slightly darkened.

Simmer the soup

Pour in the Canned Chopped Tomatoes and the Beef Broth, add both Bay Leaf leaves, then return the beef and any juices to the pot. Bring everything to a boil, reduce to a gentle simmer, and cook partially covered for 45 minutes.

Add the potatoes

Stir in the Waxy Potatoes and simmer for 20 minutes more, until the potatoes are tender and the beef is easy to break apart with a fork. If the soup looks too thick, loosen it with a splash more broth.

Finish and serve

Remove the bay leaves, then stir in the Red Wine Vinegar and the remaining salt and pepper. Taste and adjust until the soup is savory, bright, and balanced, then ladle it into bowls and serve hot.