This potato goulash is a common weeknight dinner meal that is commonly enjoyed during the cold winter days.
The one-pot wonder is easy to prepare, and you just need a few ingredients to cook the soup within 30 minutes.
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What is this dish?
The Austrian Goulash soup with potatoes is a dish we all grew up with in Austria.
The authentic goulash with potato is better known as Erdäpfelgulasch in Austria or Kartoffelgulasch in Germany (potatoes are known as Erdäpfel in some parts of Austria, and some say Kartoffeln).
In a nutshell, potato goulash is a one-pot goulash soup recipe. In other words, it's a meatless goulash recipe that doesn't include any of the Austrian sausage recipes.
It's based on the regular Hungarian goulash and includes the same spices, such as paprika powder and caraway seeds.
Note: A goulash can be a chunky soup or a stewed meat, as in beef goulash.
Process Overview
Step 1
Sauté onion slices until soft. Stir in bay leaf, garlic and potatoes.
Season with paprika and caraway seeds, and mix it all over the heat for a minute.
Step 2
Continue to add the tomato purée, black pepper, salt, and broth.
Mix and cook your soft until potatoes are soft.
Step 3
Take out the bay leaf.
Serve up and top with sour cream or cream and some fresh parsley.
📖 Recipe
Potato Goulash Soup Recipe
Ingredients
For the Goulash:
- 1 Tablespoon Olive Oil
- 1 Large Onion sliced
- 2 Pieces Garlic Cloves fresh, chopped
- 1 Piece Bay Leaf
- 3 Large Potato cut into bite-sized chunks
- 1 Tablespoon Caraway Seeds Whole
- 2 Tablespoon Paprika Powder
- 1 Tablespoon Tomato Sauce
- ¼ Teaspoon Salt
- ⅛ Teaspoon Black Pepper Ground
- 5 Cups Vegetable Broth
Garnish:
- Dash Sour Cream or Cream, optional
- Parsley Fresh
Instructions
- Heat up a pan with the oil. Add your onion and sauté until soft.1 Tablespoon Olive Oil, 1 Large Onion
- Add the garlic and stir; cook for a minute. Next, add the bay leaf as well as the potato.2 Pieces Garlic Cloves, 1 Piece Bay Leaf, 3 Large Potato
- Season with caraway seeds and paprika. Mix the whole contents well while it's on low heat.1 Tablespoon Caraway Seeds Whole, 2 Tablespoon Paprika Powder
- Add the tomato purée over the potatoes in the pot, and season with salt and pepper.1 Tablespoon Tomato Sauce, ¼ Teaspoon Salt, ⅛ Teaspoon Black Pepper Ground
- Pour the broth over the potatoes and stir so that everything is getting mixed.5 Cups Vegetable Broth
- Cook covered until potatoes are soft over a medium- to low-heat setting. Stir occasionally. The time to cook the potatoes soft can take about 20-30 minutes. It depends on the potato piece size and potato variety.
- Pick out and discard the bay leaf piece.
- Ladle into a bowl to serve hot and garnish with sour cream and fresh parsley.Dash Sour Cream, Parsley Fresh
Notes
- Choose a soft, mealy potato variety such as russets. That way the potatoes break apart a bit and mix in and thicken the goulash. Mealy potatoes tend to cook faster.
- Do not use cumin seeds instead of caraway seeds. These are two fundamentally different ingredients.
Nutrition
Recipe Origins
I didn't find a historical background to the Potato Goulash. The potato arrived during the Renaissance in Europe, and perhaps that's when the goulash with potato was created.
The plant-based goulash was most probably based on the meat goulash recipe. Hungarians have a potato version as well, a sweet goulash with potato.
The humble potato is one of the most inexpensive ingredients, making this vegetarian goulash soup a budget meal. One could call it “the poor man’s” goulash. I'd rather call it the last-minute, awesome, comforting, super easy weeknight goulash dinner meal!
Variations
The non vegetarian variation of this goulash is prepared with sausages, such as Wiener sausages, frankfurters, or even little Vienna sausages.
You can add the following ingredients to this dish.
- Carrots
- Corn
- Beef
There is a whole goulash world out there!
Serving
We in Tyrol (western Austrian alps) serve this goulash with dark black rye bread (it's a bread type, and it's not burned!) or with a light lettuce salad.
A cabbage salad with a simple vinegar dressing and caraway seeds is a great idea too with the soup. I also recommend serving this soup with ground horseradish and a scarlet runner beans salad.
Storing
Store leftovers in your fridge for up to 5 days. Reheat them over the stovetop or in your oven in a baking dish or in the microwave.
You can add this dish to your meal-prepping menu!
The soup can also be frozen in batches in freezer-friendly containers. I like to use glass containers with a clip lid that are also oven- and microwave-friendly.
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