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Classic Goulash Soup Recipe – Hearty & Easy

Name: Classic Goulash Soup Recipe – Hearty & Easy
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: Ungarisch
Ingredients: 600g beef chuck, cut into cubes; 2 large onions, diced; 3 garlic cloves, minced; 2 tbsp sweet Hungarian paprika; 1 tsp hot paprika; 2 tbsp tomato paste; 1.5 l beef broth; 400g potatoes, cubed; 2 red bell peppers, sliced into strips; 2 bay leaves; 1 tsp caraway seeds; 3 tbsp sunflower oil; 1 tsp salt; 0.5 tsp black pepper

This hearty goulash soup brings together tender beef and aromatic paprika for a warming, soul-satisfying dish. A true classic that takes the chill off cold days.

Recipe.food AI-generated recipe

Updated 25. June 2026

110 min Total

20 min Prep

90 min Cook

4 servings

Instructions

Cut the beef into bite-sized cubes and season with salt and pepper. Heat the oil in a large pot and sear the beef in batches over high heat until golden brown on all sides.

Add the diced onions to the pot and sauté over medium heat until translucent. Add the minced garlic and cook for another 2 minutes.

Remove the pot from the heat and stir in the paprika – important: do this off the burner so the paprika doesn't scorch. Stir in the tomato paste.

Pour in the beef broth, add the bay leaves and caraway seeds. Bring everything to a boil, then reduce the heat and let it simmer covered for 60 minutes.

Add the cubed potatoes and bell pepper strips to the soup. Continue simmering for another 20–25 minutes, until the potatoes are tender.

Remove the bay leaves and season the soup with salt and pepper to taste. Let it rest for 5 minutes to allow the flavors to meld together.

History & Origin

Goulash soup traces its roots back to the Hungarian ‘Gulyás,’ a dish originally prepared by cattle herders on the Puszta – simple, filling, and heavily seasoned with paprika as its defining spice. In the 19th century, the dish spread through Vienna and the broader Central European region along with the Austro-Hungarian Empire, where it evolved into a soup. Today, goulash soup is a firmly established part of Austrian and German home cooking.

Variations

Vegan version: Replace the beef with smoked tofu or seitan and swap the beef broth for a robust vegetable broth – smoked paprika adds extra depth.

Gluten-free: The base recipe is naturally gluten-free, as long as the broth used contains no starch additives – just check the ingredient label on the broth.

Quicker version: In a pressure cooker, the braising time is reduced to about 35 minutes at high pressure – add the potatoes and bell peppers only after releasing the pressure.

Viennese style: Served with a spoonful of sour cream and freshly ground caraway seeds, with bread cubes simmered right in the pot for extra body and a more rustic character.

Common Mistakes – and How to Avoid Them

Adding paprika powder directly to a hot pot: It scorches immediately and turns bitter – always pull the pot off the heat first, then stir it in.

Salting the meat too early and searing at too high a temperature: The meat releases moisture and steams instead of browning – sear in batches over high heat.

Using too few onions: Onions add body and sweetness; skimping will give you a thin, pale soup – stick to the amount listed.

Adding the potatoes too early: They’ll turn to mush – add them only in the last 20–25 minutes so they cook through but hold their shape.

Not allowing enough braising time: Beef chuck needs at least 60–70 minutes of gentle simmering to become truly tender – patience pays off here.

Storage & Shelf Life

Stored in a sealed container in the refrigerator, goulash soup keeps for 3–4 days and often tastes even better the next day as the flavors develop. It freezes well for up to 3 months, though the potatoes may become a bit mealy after thawing; if you want to avoid this, freeze the soup without the potatoes and add freshly cooked ones when reheating. Reheat slowly over medium heat on the stovetop, adding a splash of broth or water as needed since the soup thickens as it sits.

What to Serve With It

Goulash soup is classically served with fresh crusty bread or farmhouse bread – perfect for soaking up the savory broth. A simple cucumber or coleslaw salad nicely balances the richness of the dish. To drink, a light beer pairs well, as does a straightforward red wine like a Zweigelt or Blaufränkisch, or simply a glass of cold sparkling water. The soup makes a wonderfully easy family meal on cold days, a crowd-pleaser for cozy fall and winter gatherings, or great party food since it scales up effortlessly for large groups.

Frequently Asked Questions

Can I make this goulash soup with pork instead of beef?

Yes, pork shoulder works great as well. The cooking time will be shorter – about 45 minutes – since pork becomes tender more quickly.

How long does goulash soup keep?

It will keep in the refrigerator for 3–4 days and can also be frozen in individual portions. When reheating, add a little broth if needed.

What should I serve alongside goulash soup?

Crusty farmhouse bread or bread dumplings are classic accompaniments. In Austria, a dollop of sour cream is often served on the side to mellow the heat.