Ready in 2 hours
Hearty German Goulash Soup,"Herzhafte Deutsche Gulaschsuppe." I was in Germany,managing a communications project for NATO when I had my first bowl of German Gulaschsuppe. Some friends took me to Glaabsbrau am Bahnnof Resturant in Seligenstadt (pictured below). The resturant is located in the Glaabsbrau Brewery. This still remains today the best German goulash I have ever eaten.
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Heat the lard or oil in a Dutch oven or large soup pot over medium heat. Add the onion and garlic and cook until softened and golden brown, stirring occasionally, about 20 minutes. Add the sweet paprika hot paprika, and stir until onions are well coated. Stir in the meat, a little salt and a few grinds of pepper. Add 1/2 cup of the stock, increase the heat to medium-high and cook until the liquid is almost evaporated. Add the remaining stock and the caraway seeds. Bring to a boil, decrease heat to maintain a simmer and cook, covered, for 1 hour or until the meat is almost tender. Skim and discard the fat. Add the marjoram, potatoes, diced carrots, red peppers and tomatoes. Cook the soup for 20 minutes or more until the potatoes are tender. Season to taste with salt, pepper, and paprika.
To serve, ladle into warmed soup bowls and garnish with a dollop of sour cream.
This is as close as I have come in duplicating Resturant Glaasbrau am Bahnnof's goulash soup. Maby I can have them ship me some. Yum!!
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