Best Gulaschsuppe Recipes

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.

GULASCHSUPPE

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green peppers and tomato paste. Cover, reduce heat to low, and simmer for 10 minutes.
• Add beef to skillet, then stir in the cayenne pepper, paprika, garlic, salt, broth, lemon juice and caraway seeds. Simmer until the meat is tender, about 1 to 1 1/2 hours.
• Remove the goulash from the heat and let it cool slightly. Fold in the sour cream and adjust the seasoning to taste.

GOULASH SOUP (GULASCHSUPPE)

Steps:

• 1. Brown the beef in the butter over medium high heat; add the onions and peppers and saute until onions are golden.
• 2. Stir in the tomato paste, 1-1/4 C of the water, paprika and garlic powder; simmer, covered, for 1 hours.
• 3. Add 5 cups of the water and the bouillon cubes; stir well and then simmer another 30 minutes.
• 4. Make a paste with the cornstarch and 3 tablespoons cold water and add that to the soup; bring to a boil, stirring constantly until thickened; add marjoram, Worcestershire and Tobasco sauce. Taste for salt. I don't add any more at this point, but you might want to.

GULASCHSUPPE

Steps:

• Cut peppers in half and remove the stalks, seeds and white ribs.
• Wash and cut into fine stripes.
• Remove the skins of the tomatoes.
• (Placing them in boiling water briefly then immersing into ice water will cause the tomato to blister the skin can be easily removed. You do not want to cook them.) Remove core and cut tomatoes into quarters.
• Rinse beef with cold water and pat dry.
• Cut into small cubes.
• Melt vegetable fat and brown the meat.
• Add stock and simmer for 30 minutes.
• Add the vegetables and tomato puree and season with salt, pepper, paprika, caraway seeds and marjoram.
• Simmer for another 15 minutes.
• If needed add additional salt, pepper, paprika and Tabasco sauce to taste.