Goulash Soup – Gulaschsuppe

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Warming, hearty, deeply flavoured beef stew with potatoes, paprika, caraway seeds and tomatoes. A delicious and satisfying meal for any time of the day. A staple mid-winter lunch on the slopes across Europe and an international favourite in pubs and restaurants around the world.

Like many classics however, there are many versions and variations. Although I think my version is fairly classic, I have made a few minor changes to suit the quirks of my family’s diet. My husband is a cheese phobic carnivore with limited appetite for vegetables and salads, Charlotte focusses on healthy eating and fitness but has a huge weakness for chocolate chip cookies and Emma is a vegetarian, sometimes pescatarian, a lover of cakes and indeed is a talented cake decorator. Trying to cook a meal everyone will eat is a challenge and I often cook 2 or 3 slightly different versions per meal.

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Obviously Emma would not eat this at all, but omit the meat and add lots of vegetables such as peppers, carrots and celery and you will have a wonderful vegetarian soup. Charlotte would love it but would prefer it if it included a good helping of chopped carrots, as is classically served on the pistes here in Switzerland. Andrew likes it as it is! Potato, beef, onion, limited carrot (finely chopped), garlic, stock and flavourings. I’m with Charlotte on this one, so to keep everyone happy I will cook up some carrot which we can then add to the soup ourselves – it’s a lot easier to add it in than pick it out! If you are happy with carrots (which I imagine 99% of you would be) then please add 6 – 8 peeled and chopped carrots at the same time as the potatoes.

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How to make Goulash Soup

Gulaschsuppe is not difficult to make but it does benefit from taking the time to brown the beef, slowly cook the onion, carrot and garlic until lightly caramelised and then cooking the whole soup slowly in the oven for up to 3 hours. Make it the day before you eat it and the flavours will further develop, deepen and improve. It freezes well, in a sealed container for up to 3 months – simply defrost in the fridge overnight and warm up thoroughly.

To make the soup, simply collect all your ingredients together although you will not need the potatoes and tomato paste until later.

• Cut the meat into small cubes.
• Peel and roughly chop the onion, carrot and garlic and then chop them finely in a food processor. This can also be done by hand if you do not have a processor or prefer larger chunks in your soup.
• Heat half the butter and oil in your casserole dish and brown the beef, in two batches, then remove from the pan. This should leave a gorgeous sticky residue on the base of the pan.
• Add the remaining butter, oil and the onion and carrot mixture and cook for 10 – 15 minutes until lightly caramelised. Remember to scrape up all the gorgeous sticky bits in the pan – these bits are full of flavour.

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• Add the meat back to the pan, along with the goulash spice, salt pepper and sugar. Stir thoroughly.
• Add the stock and bring to a simmer. Cook in the oven for 90 minutes.

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• When the soup has been in the oven for around 80 – 85 minutes, peel and chop your potatoes.
• After 90 minutes add the potatoes and tomato puree to the soup and put back in the oven for a further 60 – 90 minutes. The length of time it takes will depend on the type of potato you use and how soft you like it.

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I serve the soup with warmed fresh crusty bread, a good grinding of black pepper, a drizzle of sour cream, a sprinkling of sweet paprika and some finely chopped chives or parsley.

Cooking on the Hob

You could continue to cook the Goulash Soup on the hob. Simply cover, turn the heat to very low and gently simmer. Cook for 90 minutes stirring from time to time. After 90 minutes add the potatoes and tomato puree, stir well and cook for a further 60 – 90 minutes. I personally prefer the oven as I can forget about it and not worry about it catching on the base of the pan or remembering to stir it. Your choice – both ways work well!

Cooking in a Slow Cooker

Alternatively cook your Goulash Soup in the Slow Cooker. Simply make as described in the recipe to the end of point 7. Transfer your mixture so far to a slow cooker. Cook on high for 3 hours, add the potatoes and puree and cook for a further 2.5 hours. Alternatively if cooking on low, cook on for 4 hours, add the potatoes and puree and cook for a further 3 – 4 hours.

Made this recipe?

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