Gulaschsuppe

Gulaschsuppe is a soup-based dish in the goulash tradition, most closely associated with Hungary but widely prepared across Central Europe, including Austria, Germany, the Czech Republic, and Slovakia. It is often described as a heartier, soupier version of gulyás, with a substantial broth or thick consistency that can resemble a stew.

Typical ingredients include beef (such as chuck or brisket), onions, paprika (usually sweet Hungarian paprika, with optional hot paprika), garlic, and stock. Many recipes also include tomatoes or tomato paste, bell peppers, and potatoes. Spices commonly used are marjoram or caraway, and salt and pepper are added to taste. Some regional versions incorporate sour cream, red wine, or a small amount of flour or roux to adjust thickness.

Preparation generally starts with gently browning onions, followed by the beef. Paprika is usually added with care to avoid bitterness, then stock and tomatoes or tomato paste are added. The mixture is simmered for a long period until the meat is tender and the flavors have melded. The soup can be thickened slightly for a heartier texture, or kept lighter and more broth-like, depending on the recipe.

Variations exist by country and region. In Austria and Germany, gulaschsuppe often contains potatoes and may be served with bread or rye. In the Czech Republic and Slovakia, it is commonly seasoned with paprika and sometimes finished with sour cream. The dish is typically served hot as a main course and is a common winter staple, valued for its warmth and hearty flavor.