German Goulash Soup

"I have not made this yet. Adapted from Best of the Best of Georgia."
photo by a user photo by a user
Ready In:
4hrs 15mins




  • Brown beef in margarine on alll sides, without cooking all the way through.
  • Add onions and garlic and saute until soft.
  • Add flour, paprika, tomato puree, broth, consome, and potatoes.
  • Season with salt& pepper to taste.
  • Simmer 3 hours.
  • Taster and adjust seasonings as needed.

Questions & Replies

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  1. My husband ate Goulash Soup every day, when we were in Austria! :-) I have tried many recipes. BUT none came as close as yours!!! 10 STARS! For this one! :-)
  2. This is sooo good, yummm. Ausgezeichnet!! I made this in the Crock Pot, cooked it for about 8 hours on low. I only had a 6 oz can of tomato paste, so I added about 1/2 cup of ketchup ( I had looked up some substitutions for puree) and I didn't have beef consomme, so I just left it out. It tasted exactly like the Gulasch- suppe my Mom used to make. Thank you for this great keeper recipe.
  3. This is a great recipe - a huge hit with my family. It is as good as the goulash soup that I had in Germany. The only things I changed was that I used Hungarian Sweet Paprika (start with less paprika and add to taste) and I added carrots and celery. Thanks for a great recipe.
  4. Delicious - DH wanted to give it more than 5 stars!! Although it tasted like soups we'd enjoyed in Germany, this one had a depth to it that comes from making it at home and not in the kitchen of a restaurant. The broth was oniony and rich, the beef very tender, and the potatoes (which we put in as instructed) melted in our mouths. Perfect for a chilly winter evening. Thanks HeatherFeather!
  5. Outstanding; just as I remember it tasting when I lived in Germany. I must admit to not having any consome and just omitted it so not sure what impact that may have on taste the next time I make it. Also, may try this one in a slow cooker next time.


  1. Very authentic!!! I used garlic powder instead of fresh garlic and about a tbsp of cayenne pepper in addition to the paprika. I also added a red bell pepper. Soooooooo good, thanks!
  2. Very good flavour to this soup. I did use olive oil in place of the butter (preferred fat for cooking in my kitchen). One thing I did NOT do was add the potatoes at the point indicated as I was sure the diced potatoes would melt away to nothing if cooked for 3 hours. I added them for the last half hour only. Please be sure to stir this every so often as the 'gravy' becomes quite thick because of the flour and is prone to scorch on the bottom. It just needs a little more attention than in indicated.



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