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Schwäbische Gulaschsuppe
A rich and hearty Swabian-style goulash soup, featuring tender beef, aromatic paprika, and a blend of traditional spices. This comforting soup is a staple in Southern German cuisine, often enjoyed with crusty bread.
🧂 Ainekset
- 1 kg Beef chuck, cut into 2.5 cm cubes
- 3 tbsp Vegetable oil
- 3 Large onions, finely chopped
- 4 cloves Garlic, minced
- 3 tbsp Sweet paprika
- 1 tsp Hot paprika
- 1 tsp Caraway seeds, ground
- 1 tsp Marjoram, dried
- 1 liter Beef broth
- 2 tbsp Tomato paste
- 500 g Potatoes, peeled and cubed
- 1 medium Bell pepper (red or yellow), chopped
- to taste Salt and freshly ground black pepper
- optional Sour cream or Quark (for serving)
- optional Fresh parsley, chopped (for garnish)
👨🍳 Ohjeet
- 1
Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches until well-seared on all sides. Remove the beef and set aside.
💡 Ammattilaisvinkit: Browning the meat in batches prevents overcrowding the pot, ensuring a good sear. - 2
Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
💡 Ammattilaisvinkit: Slowly cooking the onions caramelizes them, adding depth of flavor. - 3
Stir in the sweet paprika, hot paprika, ground caraway seeds, and dried marjoram. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the paprika.
💡 Ammattilaisvinkit: Toasting the spices briefly enhances their aroma and flavor. - 4
Return the browned beef to the pot. Stir in the tomato paste and cook for 1 minute. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
💡 Ammattilaisvinkit: Deglazing the pot with broth helps to incorporate all the flavorful browned bits into the soup. - 5
Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, or until the beef is very tender. Stir occasionally.
💡 Ammattilaisvinkit: Low and slow simmering is crucial for tenderizing the beef. - 6
Add the cubed potatoes and chopped bell pepper to the pot. Continue to simmer, covered, for another 20-30 minutes, or until the potatoes are tender.
💡 Ammattilaisvinkit: Add vegetables in the last part of cooking to prevent them from becoming mushy. - 7
Taste and adjust seasoning with salt and pepper as needed. Ladle the goulash soup into bowls. Garnish with a dollop of sour cream or Quark and fresh chopped parsley, if desired. Serve hot with crusty bread.
💡 Ammattilaisvinkit: A dollop of sour cream or Quark adds a creamy tang that complements the rich flavors.
💡 Ammattilaisvinkit
- ✓For a thicker soup, you can mash some of the cooked potatoes against the side of the pot.
- ✓If you prefer a spicier soup, add more hot paprika or a pinch of cayenne pepper.
- ✓This soup can be made a day in advance; the flavors will meld and deepen overnight.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a bay leaf during the simmering process for added aroma.
- Include other root vegetables like carrots or parsnips along with the potatoes.
- For a vegetarian version, substitute the beef with hearty mushrooms and extra vegetables.