Gulashsuppe (Goulash Soup)

By • September 23, 2013 2 Comments

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Author Notes: Inspired by my Oma, my version is like European Goulash and American Goulash got hitched and created a new generation of goulash that retains the convenience of the American version without compromising the richness associated with a long, slow cooking process. The predominance of Hungarian paprika adds sweet pepperiness. Glass Jar Soup Company


Serves 6-8

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon sugar
  • 2 cups chopped yellow onion
  • 1 tablespoon minced garlic
  • 1/4 cup Hungarian sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 1 28 oz can whole peeled tomatoes, chopped in a food processor (3-5 pulses)
  • 1 pound grass fed ground sirloin
  • 1/2 pound ground pork
  • 1 red bell pepper, cored, seeded and cut into 1/2" dice
  • 3 tablespoons tomato powder or paste
  • 2 bay leaves
  • 1/4 cup dry red wine
  • 6 cups homemade chicken broth
  • 8 ounces elbow macacroni
  • 1 1/2 teaspoons kosher salt
  • 1/2 freshly ground black pepper
  • sour cream for serving
  • freshly chopped flat-leaf Italian parsley for serving
  1. In a large Dutch oven (I use a 9 quart) heat oil and butter over medium heat.
  2. Add the onion, sprinkle with sugar and sauté for 8-10 minutes until soft and translucent.
  3. Add the garlic and caraway and cook for 1 minute.
  4. Stir in the paprika and cayenne and cook for 1 minute.
  5. Add the ground meats, along with the red pepper and cook for 5 minutes breaking up the meat, until no pink remains.
  6. Pour in the tomatoes (and their juices), stock, bay leaves and 1/2 tsp salt.
  7. Meanwhile in a separate pot of salted water, cook the pasta per package instructions until al dente.
  8. Taste for seasonings and serve with a dollop of sour cream and freshly chopped parsley.

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