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My mother already did that back then Goulash soup with potatoes cooked for us. I still remember the wonderfully spicy smell in the kitchen and the warm pot on the table. You can easily make the simple Hungarian-style goulash soup yourself, whether for your loved ones at home or for a large group of 10 people. You only need a handful of fresh ingredients and just one pot to prepare it.

Hungarian style goulash soup
The hearty Hungarian goulash tastes twice as good as a soup, especially on cold and uncomfortable winter days. Add a slice of fresh baguette and the whole family is happy.
Four important ingredients for Hungarian goulash soup
- In the original Hungarian goulash soup comes streaky beefwhich becomes really tender when stewed. It’s best to get ready-cut beef goulash from a butcher you trust. I calculate around 150 grams of meat per person, a little less for children.
- In addition to good meat, you can Peppers not missing from my hearty soup. I use two red peppers, but feel free to mix.
- Also Onions belong in the Hungarian soup, two to four. Basically you use the same amount of onions as beef. But 500 grams of onions were too much for me.
- The combination of Paprika powder Noble sweet and rosy hot ensures a pleasant spiciness. Paprika powder and tomato paste give the soup its great color. If children eat with me, I only use mild paprika powder.


This makes the beef in the goulash soup nice and tender
The longer the beef braises in the soup, the more tender it becomes. That’s what I do with my oven-baked pepper goulash, which is prepared in the roaster. The right temperature is important. The goulash meat should simmer over low heat for one and a half hours. It’s best to just try it every now and then to see if the meat is still tough.
If you use a pot that is oven-safe, you can also prepare the goulash soup in the oven. I recommend a temperature of 160 degrees and a duration of one and a half to three hours.
Remember, the longer the braising time, the more tender your meat will be! So it’s worth it.

Store goulash soup
You can easily cook your soup in advance. Not only is it suitable for freezing, you can also keep it in the fridge for up to five days. You should then slowly warm it up again at a low temperature. Whether in Pot or in ovenis up to you. The only important thing here is: give the soup time, then it will taste even better after a few days.
By the way, you shouldn’t heat the goulash soup in the microwave.



Make your own goulash soup with potatoes
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My goulash soup based on a simple basic recipe from my mom is real home cooking that makes you feel good.
preparation 15 minutes Min.
Cooking time 1 Hour hours 50 minutes Min.
Total time 2 Hours hours 5 minutes Min.
Chop the onion and garlic finely.
Heat the butter in a pot and fry the beef goulash in batches on all sides, then remove it. Add the onions, garlic, sugar and tomato paste to the frying fat and sauté. Now deglaze everything with a dash of red wine or balsamic vinegar.
Add the beef stock, goulash, salt, pepper, paprika powder, marjoram and the bay leaves to the pot. Cover and let everything simmer over low heat for 1.5 hours.
Meanwhile, peel the potatoes and cut them into cubes. Slice the carrot and dice the pepper. Add everything to the goulash and let it simmer for 20 minutes. Fold in the parsley.
Heat goulash soup: Heat the goulash slowly over low heat on the stove or in the oven, then it tastes even better the next day and the day after.
Serve goulash soup: Fresh baguette or bread goes well with the soup.
Calories: 472kcal | Carbohydrates: 28G | Protein: 30G | Fat: 26G
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Your Steffi