This Potato Goulash is completely vegetarian and a common weeknight dinner meal during the cold winter months in Austria.
The one-pot wonder is easy to make and you just need a few ingredients to prepare 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 vegetarian or vegan goulash recipe.
In other words, it's a meatless goulash recipe which 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.
🔪 How to make it?
Here is an overview on how this soup comes together. You can find the detailed recipe with US and metric measurements in the recipe card further below.
Sauté onion slices soft.
Stir in bay leaf, garlic and potatoes.
Season with paprika and caraway seeds, mix it all over the heat for a minute.
Continue to add the tomato purée, black pepper, salt and broth.
Mix and cook your soft until potatoes are soft.
Take out bay leaf.
Serve up and top with sour cream or cream and some fresh parsley.
📜 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 mans" goulash.
I'd rather call it the last minute, awesome, comforting, super easy weeknight goulash dinner meal!
🌽 Potato Goulash 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.
There is a whole goulash world out there!
Goulash dishes come in different variations. Goulash can be a main course dish with gravy, a thick stew or a soup.
🥘 Other Goulash Varieties
Classic Austrian Goulash
You might recall that I had posted my Beef Goulash recipe.
There are a bunch of different Austrian goulash versions.
For example Esterházy goulash, Beans goulash, Pörkölt, Farmer's goulash, Emperor's goulash, and Szegediner goulash to just name a few.
Certainly, there are many more goulash variations in Austria which are better known in the local regional villages and valleys.
East European Goulash
Goulash is a very Hungarian meal.
Due to the fact that Austria and Hungarian used to be one empire, along with other East European countries, the dish got a chance to gain in popularity quickly.
In time, the goulash traveled all over central & East Europe, and each region has a favorite of their own.
The Goulash "mutated" in each region in its own way.
Local cooks would always use locally available ingredients to serve with common popular side dishes from the region.
The Hungarian goulash is a classic spiced meat stew and this a very generalized term as is the case with other east European goulash meals.
Just as in Austria, Hungarian goulash have local names and variations exist, such as the Hungarian sausage goulash.
- Czech goulash
- Polish sausage goulash
- sweet potato goulash
- sausage goulash
- hamburger goulash with potato
We in Tyrol (western Austrian alps) serve this goulash with dark black 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.
Store leftovers in your fridge for up to 5 days. Reheat them over the stove top 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.
Vegetarian Potato Goulash Recipe
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
- dash Sour Cream or Cream, optional
- Parsley Fresh
- Heat up a pan with the oil. Add your onion and sauté 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, 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
- 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.
Susan Mercurio says
Did you know that when potatoes were first introduced to Germany, Frederick the Great posted soldiers in the fields to make sure that the peasants planted the weird new vegetable? I got this from the Time-Life International Cookbook, German Food.
Helene Dsouza says
Yeah! Not sure where I got this from but I remember he posted soldiers there so to increase the perspective of the locals towards the potatoes. People didn't want potatoes at first. But the soldiers had to watch over the fields, so folks started to believe that potatoes must be valuable or why else would the king post soldiers there to watch over the crop. A little mind game that worked out. After all, potatoes were a good start towards food security.
This is so delicious. Really filling, amazing flavors, and easy to make. This will definitely be a keeper recipe to do again and again. Thank you so much!
Helene Dsouza says
Hi Hannah thanks for your feedback. 🙂
Oh wow, love love this recipe! I loved your beef goulash recipe too. 🙂 With how chilly it is here, I need a big bowl now:-) Hugs, Terra
CJ at Food Stories says
You've completely inspired me - I was at the store the other day and contemplated buying smoky paprika and I remember thinking, "what the heck would I ever put this in" ... Now I know 🙂
Lovely easy simple recipe with good color: I presume you used sweet paprika? Following childhood customs, I would still have the tendency to throw in some smoked frankfurters or make an open sandwich from black bread and sausage to go alongside 😀 !
Choc Chip Uru says
I definitely want to try this recipe it looks awesome 🙂
Choc Chip Uru
Prathima Rao says
Hello Helena!! How are u doing?? Been sometime right? 🙂 I had heard bout this dish but had no clue how it was made or looked like..This looks interesting & mouthwatering..Bookmarked!!
I never knew there were goulash versions besides beef...and I've only made a very Americanized version. Your potato dish looks yummy!
Helene, there are so many things I love about this post that I don't know where to begin. I LOVE your pictures! The story of all of the different types of goulashes is VERY interesting. I'm interested in all of them, but the Szegediner goulash caught my eye because I like the name. 🙂 Also interested in the black bread. Have never heard of it. As far as the potato goulash goes, I'll probably make it this weekend. They had organic potatoes on sale at the market last weekend and I bought A LOT. I love all of the paprika and margoram in this dish - so delicious! Thanks for such a great post!
i have heard about goulash but never made. this potato version is so easy to make. i have bookmarked to make this one.