Potato Goulash Soup Recipe

4.72 from 7 votes

A one-pot, dump-and-cook potato goulash soup. Bold paprika and caraway flavors make this effortless Central European dish a favorite at home.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: Austrian

Diet: Gluten Free, Vegetarian

Servings: Servings

Calories: 320kcal

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

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.