Best 20 Goulash Soup Recipes

HUNGARIAN GOULASH SOUP

Steps:

• In a large kettle, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Add beef cubes and brown on all sides. Add green pepper and onions; cook until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, paprika, salt, pepper and sugar. , Cover and simmer for about 1-1/2 hours or until beef is tender. About 1/2 hour before serving, add the potatoes and reserved bacon; cook until potatoes are tender. Garnish each serving with a dollop of sour cream if desired.

EASY HUNGARIAN GOULASH SOUP

Steps:

• In a Dutch oven over medium heat, brown beef in 1 tablespoon oil. Remove beef; drain drippings. Heat remaining oil in the same pan; saute onions for 8-10 minutes over medium heat or until lightly browned. Add garlic; cook 1 minute longer., Add the paprika, caraway, pepper, cayenne and salt if desired; cook and stir 1 minute. Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until vegetables are tender and meat is almost tender., Add tomatoes and red pepper; return to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat is tender. Serve with sour cream if desired.

HEARTY GOULASH SOUP

Steps:

• In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
• Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.
• Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.

GULASCHSUPPE (GOULASH SOUP)

Steps:

• Melt margarine in a large pot; cook and stir beef chuck until browned, about 10 minutes. Stir in onion, red bell pepper, and green bell pepper. Continue to cook and stir until vegetables are golden, about 10 minutes more. Add 1 1/4 cup water, tomato paste, paprika, and garlic salt. Simmer until beef is almost tender, about 1 hour.
• Stir 5 cups water and beef bouillon into beef and onion soup; continue to simmer until beef is tender, about 30 minutes more.
• Mix 3 tablespoons cold water with cornstarch in a bowl; pour mixture into soup. Bring soup to a boil, stirring constantly, until thickened, about 5 minutes. Season with Worcestershire sauce, marjoram, and hot pepper sauce.

GULASCHSUPPE (GOULASH SOUP)

Steps:

• Heat oil.
• Saute onions until translucent.
• Add garlic, peppers and tomato paste.
• Cook for 10 minutes.
• Add beef, caraway seeds, paprika, stock and lemon juice.
• Simmer for about 1 1/4 hours Add potatoes and continue simmering until meat and potatoes are tender.
• Season with sea salt and pepper to taste.

CROCK POT BEEF GOULASH SOUP

Steps:

• Heat the oil in a large skillet over medium-high. Working in batches, brown the beef on all sides, making sure not to crowd the pan. Transfer to a plate and season with salt and pepper. Set aside.
• Add more oil to the skillet (if needed) and heat. Add the onion and bell pepper, reduce the heat to medium, and cook, stirring often, until softened, about 5 minutes.
• Add the flour, garlic, paprika, and caraway and stir for 1 minute. Remove from heat.
• Place the potato rounds in the bottom of a 3 1/2-quart slow cooker. Add the beef and vegetables. Pour in the broth, water and tomato puree. Cover and cook on low until the beef is tender, 6-7 hours (takes my cooker closer to 7).
• Serve in bowls with sour cream.

GOULASH SOUP - PORK OR LAMB (JúHUS VAGY DISZNO GULYAS)

Steps:

• Cut meat into 2" cubes. Sauté onion and garlic in fat and add pork or lamb. Sauté for a few more minutes, then add paprika. Cover with water and simmer until meat is nearly tender. Add carrots and parsley and simmer for 20 minutes. Add potatoes, tomatoes (optional) and celery and simmer until vegetables and meat is fork tender. Add salt and pepper to taste. Add Hot Hungarian Pepper - erös to taste. (Be careful - your guests may need to be introduced to the hot flavour gradually.) Nokedli for soup - recipe below.
• Hint: One important point is that at the end you can melt a little shortening with the paprika and add it to the pot. This will give the colour of the soup that homemakers always admire in restaurants.
• SOUP DUMPLINGS.
• Beat egg and slowly add flour 1 spoon at a time using a fork to ensure it is smooth. Use a small teaspoon to scrape into boiling salted water. Dumplings will pop to top of water - boil another 5-7 minutes. Drain and add to Goulash Soup.
• Hint: Don't boil the dumplings in the stew- it will make the liquid starchy and cloudy.

GOULASH SOUP

Steps:

• Fry bacon, onion and garlic.
• Add beef and brown.
• Add enough water to cover and simmer covered for 30-45 minutes.
• Add remaining ingredients and simmer another 30-45 minutes.

AMERICAN HAMBURGER GOULASH SOUP

Steps:

• In a large pot, brown the ground beef with onion and garlic; drain any fat.
• Add in all remaining ingredients except Parmesan cheese,wine,and pasta and simmer for 3 hours or more.
• 1 hour before serving add uncooked pasta
• 1/2 an hour before serving add red wine.
• Serve with grated Parmesan cheese.

BEEF GOULASH SOUP

Steps:

• In a Dutch oven over medium-high heat, cook and stir the beef, onion and green pepper in oil until meat is browned on all sides; drain. Stir in the next 10 ingredients. bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender., Stir in the tomatoes, tomato paste and caraway seeds. Cover and simmer 25-30 minutes longer or until meat is tender. Discard bay leaves. Top each serving with a dollop of sour cream.

SEMMELKNOEDEL A.K.A. GERMAN BREAD DUMPLINGS WITH GOULASH SOUP RECIPE - (4.4/5)

Steps:

• FOR NOODLES: Put cubed bread in a large mixing bowl. In a small saute pan, saute onions, celery until tender, let cool. In a small mixing bowl, beat eggs and whisk in melted butter, onions, celery, parsley, salt, and pepper. Pour mixture over the bread. Mix and mash with your hands until every single cube of bread is evenly moist. Remove any pieces that are still dry. You might want to add a little chicken stock to ensure bread is moistened. Form into tightly-packed billiards-sized balls. They'll plump up to the size of tennis balls while cooking. Cover with a clean towel and let sit for 1 hour Fill a pot (large enough to accommodate the number of balls you plan to make) about 1/2 way to 2/3 with water and chicken stock bring to boil. Using a spoon, set dumplings into the boiling water. Once they're all in, let cook for 20 minutes. If making a double or quadruple batch, let cook for 30 minutes. Remove from water with slotted spoon and place on a serving dish Drain off excess water before serving. Another meal idea: Drop one in a bowl of chicken broth for a delicious Semmelknoedelsuppe similar to Jewish matzo ball soup. ☕ FOR SOUP: Melt the butter on medium-high heat in a Dutch oven or stew pot then brown the meat in batches. Transfer meat to a dish and set aside. Saute diced onion in the same pot until it begins to caramelize. Stir in paprika and cook for a minute or two. Add wine and meat. Cook, stirring frequently, until most of the liquid is gone. Add water just to cover meat. Stir in tomato paste, garlic, salt, and pepper. Bring to a boil, reduce heat, cover, and let simmer over very low heat for 90 minutes. For a thicker gravy: Corn starch slurry = 2 heaping tbsp. cornstarch dissolved in 1 cup cold water. Stir into boiling sauce at the very end of cooking. Turn down to simmer and cook for an additional 5 minutes until sauce is slightly thickened. Serve over semmelknoedel (German bread dumplings), egg noodles such as Reames, salzkartoffeln

NORTH CROATIAN GOULASH SOUP ("GULAS JUHA")

Steps:

• Melt lard and sauté finely minced onion until become soft and transparent. Cut kohlrabi and carrot into small cubes and saute until slightely softens.
• Slice beef into small (1 cm in diameter) pieces and add into the pot. Sauté beef in its own juices and after 5 to 10 minutes add red paprika (hot and sweet) salt and pepper. Stir well and add flour.
• Sauté everything until flour starts to brown and add water (it is on you to decide to use all water or not). Add thyme.
• Peel potato and cut into small pieces (1 cm in diameter) and add into the soup. Cook until potato and meat are soft or 90 minutes.

TRANSYLVANIAN GOULASH SOUP

Steps:

• In a 9 Qt. soup pot add the olive oil, onions, and peppers and cook them until soft, then add the spiced up beef stew cubes and the caraway seeds. Stir it frequently and let the beef cook for about 15 minutes until it starts releasing it's own juices. Now add the Goulash paste and hot peppers, Vegeta or salt and 3 tablespoons of sweet red paprika. Fill the pot with water leaving 1 inch space for the potatoes and spaetzli for later. You will cook the beef until tender (about 1 ½- 2 hours on medium heat) when you add the peeled and cube cut potatoes and carrots to the soup. While the potatoes are getting soft make your spaetzli noodles and slowly add them to the soup. You know the drill, when the noodles are cooked they come up to the surface. Cook it for another 20 minutes and check for seasoning, now it's still the time to make it more spicy and salty. Add the freshly chopped parsley and let the soup rest for 30 minutes. You can serve it with sour cream in everyone's plate or plain, it's to die for either way.  Nice fresh bread, breadsticks and some scallions on the side will make your mouth water and crave for more. This is one of those soups that actually tastes better the next day because all the ingredients can make each other's acquaintances over night in the cold fridge, have a grand party and mingle to your taste bud's satisfaction  Make it for your New Year's Eve party a day before and watch the hungry folks devour it after midnight. I guarantee there won't be any leftovers. 

GERMAN GOULASH SOUP

Steps:

• 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.

RED TULIP'S GOULASH SOUP WITH DUMPLINGS

Steps:

• In a large, heavy casserole saute the onions in the lard until glossy and golden. Meanwhile, mince the garlic with the caraway seeds. Add to the casserole with the beef. Saute for five minutes, stirring frequently.
• Off heat, add the paprika and stir thoroughly. Add enough hot stock to cover the meat. Bring to a boil, cover and simmer gently for an hour. Add more stock as necessary.
• Add the potatoes and cook for 10 minutes. Then add the green pepper, tomatoes, carrot, salt and pepper. Add enough stock to cover. Cook for 30 minutes longer. Correct seasoning.
• Meanwhile, prepare the dumplings. Sift the flour into a bowl with the salt. Make a well in the middle and add the egg. Mix together to make a smooth dough. Roll out to half-inch thickness.
• Just before serving the soup, pinch off tiny pieces of dumpling about half an inch square and drop them into the soup a few at a time. They are done when they rise to the surface.

AUSTRIAN GOULASH SOUP

Steps:

• 1. heat oil in pan and brown the beef.
• 2. Add the onions and saute until tender.
• 3. Add the paprika and flour and toss well with the beef and onion.
• 4. Add the water, bouillon, tomato sauce and salt and pepper. Stir well.
• 5. Cover and simmer until meat is tender.
• 6. Add the potatoes and cook until they are tender.
• 7. While the soup is cooking boil the spaetzle according to the package directions. The ones I use take 25 minutes to cook.
• 8. Serve by placing a generous spoonful of the spaetzle in the bowl then spoon the goulash over it.
• 9. Note - some stir in a little cream as soon as you take it off the stove.

GOULASH SOUP

Steps:

• Combine paprika and oil in a 5-quart casserole with tight-fitting lid. Form into a mound in the center of the dish. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 2 minutes.
• Add onions and peppers and stir to coat with the oil and paprika mixture. Cook, uncovered, at 100 percent power for 3 minutes.
• Remove from oven and stir in 1 cup of the broth with all remaining ingredients except salt. Cover and cook at 100 percent power for 15 minutes.
• Remove from oven and uncover. Stir in remaining broth, re-cover and cook at 100 percent power for 10 minutes.
• Remove from oven and stir in salt, if desired. Serve over noodles.

HUNGARIAN GOULASH SOUP

Steps:

• 1. Cube beef in 1 inch pieces. Peel and slice onions into thin rounds. Heat a large pan over high heat, add 1 TB. vegetable oil, swirl to coat. When the oil is good and hot, add onions, cook until lightly browned, about 5 minutes, stirring often. Remove onions to a soup pot.
• 2. Add another TB. of oil. When hot, add half of the beef. It is important not to crowd the pieces, so the browning is best done in two batches. Brown beef for about 5 minutes (it doesn't have to be dark brown on all sides), add 1-11/2 TB. HUNGARIAN SWEET PAPRIKA, stir to coat beef and somewhat fry the paprika for about one minute. Remove beef to soup pot, scraping up paprika bits.
• 3. Heat the final TB. of oil, when hot, add the second batch of beef, brown , add the rest of the HUNGARIAN SWEET PAPRIKA and the CAYENNE RED PEPPER, fry an extra minute, remove to soup pot. Add 8-10 cups of water to the soup pot. Make sure to pour 1/2 cup into the used fry pan, scrape up the browned bits, and pour into the pot. Feel free to use beef stock instead of water, but it really isn't necessary. Add the TURKISH BAY LEAVES at this point bring the soup to a simmer, and simmer for one hour.
• 4. Peel and cut potatoes, add to soup along with salt, which this soup, frankly, needs a fair amount of. Start with 1 TB. but taste before serving and adjust if necessary. Raise the heat to medium (soup should not quite boil) and cook for another 45 minutes. Serve with a simple salad, and, fresh crusty white bread or rolls, which, should just be broken up into the soup in bite-sized pieces, though you could serve it on the side with butter. Make sure there is a pepper grinder on the table so each person can grind a generous amount of black pepper on top of their bowl.

GOULASH SOUP

Steps:

• Cook bacon in a 4- to 5-quart wide heavy pot over moderate heat, turning over occasionally, until fat is rendered and bacon is crisp, about 5 minutes. Reserve bacon for another use, then add butter and onion to bacon fat and cook, stirring frequently, until onion is browned, 7 to 8 minutes. Stir in paprika and cook, stirring frequently, 1 minute.
• Pat chuck and liver dry and add to onion mixture, then cook, stirring frequently, until meat is browned, 10 to 12 minutes. Sprinkle with flour and cook, stirring frequently, 1 minute. Add wine and salt and bring to a boil, then reduce heat and gently simmer, covered, stirring occasionally, 1 hour. Transfer liver to a cutting board using tongs, then mince. Return liver to pot and add bell pepper. Gently simmer, covered, stirring occasionally, until beef is tender, about 1 hour.
• While meat is simmering, peel potatoes and cut into 1/2-inch pieces. Put potatoes in a 2- to 3-quart saucepan and cover with salted cold water, then simmer until just tender, 12 to 15 minutes. Add potatoes to soup along with 3 cups potato cooking liquid and salt to taste and simmer 5 minutes. Serve sprinkled with dill.

GOULASH SOUP WITH DUMPLINGS

Steps:

• Begin by trimming and cutting the meat into ½ inch (1 cm) pieces. Then heat the oil in the casserole and fry the meat in batches over a high heat until well browned, removing it to a plate as it is ready. Now stir in the onion, adding a little extra oil if needed. Cook the onion over a medium heat for about 5 minutes or until it's lightly browned, stirring now and then. Then return the meat to the casserole and sprinkle in the flour, paprika, marjoram (if using), caraway seeds and garlic and season with salt. Stir well and cook for a minute before adding the tomatoes and stock. When it comes to simmering point, cover and continue simmering very gently for 45 minutes. After that, take the lid off and stir in the tomato purée, followed by the potatoes and chopped pepper, then bring the goulash back to a simmer and cook gently, covered, for 10 minutes, stirring occasionally. Then, to make the dumplings, mix the flour and shredded suet in a bowl, season with salt and pepper, and add enough cold water (6-8 tablespoons) to make a smooth elastic dough. Transfer the dough to a lightly floured board and divide it into 12 small dumplings, pop them on to the soup - don't press them down, though, just let them float. Then put the lid back on and simmer for a further 25 minutes. Taste to check the seasoning and ladle the goulash into six warmed, deep bowls, making sure everyone has 2 dumplings. Finish each one with a spoonful of soured cream and a sprinkling of paprika.