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Gulaschsuppe (German Goulash Soup) 

Gulaschsuppe (German Goulash Soup) is a rich beef soup that's spiced with paprika and seasoned with thyme, caraway, marjoram, onion, and garlic.
Course Soup
Cuisine Hungarian
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 6 servings
Calories 246kcal

Ingredients

Instructions

  • In a 5-quart pot with a lid, heat the oil on medium-high heat. Add the beef and sear on all sides, about 2 to 3 minutes per side.
  • Add the onions and sauté until starting to soften, about 5 minutes.
  • Add the garlic, bay leaves, paprika, thyme, caraway, marjoram, hot paprika, salt, and black pepper. Sauté 1 to 2 minutes, until everything is fragrant.
  • Stir in the beef stock, Worcestershire, tamari, and tomato paste, and bring up to a boil. Turn the heat down to a simmer, cover the pot, and cook until beef is tender (about 1 hour), stirring occasionally. Add more liquid (beef stock or water) if necessary.
  • Taste and season with additional salt and black pepper as desired.
  • If desired, serve garnished with minced fresh parsley or thyme.

Video

Notes

  • Net Carbs: 9g per serving
  • Caraway Seeds: For the the ground caraway seeds, I use whole caraway seeds and lightly crush them using a mortar and pestle. You can also put them in a small plastic bag and lightly crush them with a rolling pin.
  • Let the Flavors Blend: This soup is even more delicious the next day after the flavors have had the chance to blend.
  • Serving Suggestion: You can serve this with a dollop of sour cream for added richness.

How to Make This Soup in the Instant Pot

  1. Heat the oil in an Instant Pot on the "Saute" function. Once hot, add the beef and sear on both sides, about 2 to 3 minutes per side. Add the onion and cook until it's starting to soften, about 3 minutes, stirring occasionally. Stir in the garlic and cook 1 minute more, stirring constantly. Add the bay leaves, paprika, thyme, caraway, marjoram, hot paprika, salt, and black pepper and cook for 30 seconds more, stirring constantly. Press "Cancel" to turn off the "Saute" function. 
  2. Stir in the beef stock, Worcestershire, tamari, and tomato paste. Cover the Instant Pot and set it to "Manual, High Pressure" for 35 minutes. Once it's done, vent it to release the steam.
  3. Serve garnished with fresh parsley or thyme.

Nutrition

Calories: 246kcal | Carbohydrates: 11g | Protein: 30g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 944mg | Potassium: 1053mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1046IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 4mg