Let's talk about Czech goulash soup, a staple on the menu in many Czech pubs! This soup is the very definition of comfort food, with the familiar flavors of garlic, marjoram, and caraway, herbs that are typical in Czech cooking. With a piece of rye bread and perhaps a cold beer on the side, this goulash soup is simply hard to beat.
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➜ What is goulash soup
It is a thick, hearty soup made with ground beef and potatoes, seasoned with dried marjoram, crushed caraway seeds, sweet ground paprika, and freshly pressed garlic, all working together to give the soup its unmistakable flavor.
Learn, how to crush spices by hand
The soup is not only filling but also wonderfully warming. It is especially comforting during the cold winter months, but many Czechs happily enjoy it all year round.
In Czech, the soup is called gulášová polévka. In the Czech Republic, it is one of the classic soups you can order in nearly every traditional restaurant, yet it is just as often cooked at home from scratch, simmering on the stove and filling the kitchen with familiar aromas.
MY TIP: If you are looking for real Czech goulash with fluffy bread dumplings instead, I highly recommend trying my beef goulash recipe. It is one of my readers' favorites!
➜ Pronunciation
I recorded a short audio clip so you can hear how the Czech words gulášová polévka are pronounced. In the audio, I first say gulášovka, which is the casual, everyday name, and then gulášová polévka, the full name that simply means goulash soup.
➜ Ingredients
✅ See the recipe below with step-by-step photos and many helpful tips. Scroll down for the full printable recipe in both US cups and metric measurements.
To make Czech-style goulash soup, you will need:
- Ground beef - such as chuck
- Onion; peeled and finely chopped
- Potatoes - somewhat waxy, which remain firm even after cooking and do not fall apart
- All-purpose flour - to thicken the soup
- Beef broth
- Garlic - freshly chopped or pressed garlic cloves
- Lard - or vegetable oil (sunflower or Canola)
- Sweet ground paprika - such as Hungarian paprika
- Dried marjoram
- Caraway seeds - crushed or roughly ground. Do not confuse caraway seeds with cumin!
- Black pepper - ground
- Salt - the exact amount will depend on your taste and the salt content of the beef broth
➜ Instructions with Photos
STEP ⅛ - MAKE AHEAD: Peel and finely chop the onion. Peel the garlic cloves and finely chop them as well. Coarsely crush the caraway seeds, either in an electric grinder or by hand using a mortar. Season the ground beef with salt and pepper and mix it gently. Peel the potatoes and cut them into about 1-inch (2.5 cm) cubes.
STEP 2/8: In a heavy-bottomed soup pot or dutch oven, melt lard or vegetable oil over medium heat. Add chopped onion and sauté while stirring until light brown.
STEP ⅜: Add the caraway seeds and the ground meat. Stir and sauté until all the juices that the meat has released have evaporated. Slightly turn up the heat to speed up the process. Stir frequently.
STEP 4/8: Add the flour to the meat. Reduce the heat to a third, and fry the flour with the meat for one minute, stirring constantly.
STEP ⅝: Add the chopped garlic and sweet ground paprika and mix thoroughly. Pour in the broth in batches, stirring well after each addition so everything blends evenly.
STEP 6/8: Stir, season with salt and pepper, and bring to a boil. Reduce heat to a minimum.
STEP ⅞: Add potato cubes to the soup together with the dried marjoram.
STEP 8/8: Cook the soup over low heat for 15-20 minutes or until the potatoes are soft. Stir the soup occasionally so that it does not stick to the bottom. If necessary, salt and pepper the finished soup to your liking.
➜ Serving
In the Czech Republic, goulash soup is often served as a first course on the lunch menu, but it also works well as a lighter dinner.
Garnish the soup with a few fresh parsley leaves or marjoram, if you like. Goulash soup goes perfectly with a slice of rye bread or white bread rolls (rohlík, housky braided rolls, baguette).
➜ Storage
If you have leftover goulash soup, let it cool completely, then store it in the refrigerator. It will keep for about four days. I usually reheat the soup gently in a pot on the stove, which I find works best, but the microwave is fine too. Add a spoon or two of water if the soup seems thick, which often happens the next day.
Like many goulash-style dishes, this soup often tastes even better the next day, once the flavors have had time to blend.
➜ Useful Tips
- Traditional Czech goulash soup has a pleasantly spicy taste that warms you up beautifully. If you like a little extra heat, you can boost the flavor by adding about half a teaspoon of hot ground paprika while preparing the soup.
- The added flour helps thicken the soup to just the right consistency. I recommend frying the flour briefly, as described in the recipe instructions. This simple step improves the flavor and also makes the soup easier to digest.
- Goulash soup is popular with our neighbors in Germany and Austria, calling it Gulaschsuppe. You could find soupy goulash with various twists in other Central European countries as well.
➜ Video recipe for goulash soup
A written recipe on my blog is not enough? I created a video for you on how to make goulash soup. You can find it on my YouTube channel.
If you like the video recipe, don't forget to like it and subscribe. Thank you very much!
➜ What is the difference between goulash and soup?
Goulash contains chunks of beef stewed slowly and for a long time. The sauce from goulash is less and thicker. Goulash goes on the table with a side dish such as bread dumplings as a main course.
On the other hand, the goulash soup is more liquid, more flavorful. Goulash soup combines ground beef with potatoes and is quick to prepare.
More traditional Czech soups:
- Clear garlic soup - cesnekova polevka, cesnecka
- Potato soup - bramborova polevka, bramboracka
- Sauerkraut soup - zelna polevka, zelnacka
- Tripe soup - drztkova polevka
Also, browse the category with all soup recipes.
Tried this recipe?
Leave a review down in the comments! ⭐⭐⭐⭐⭐
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📖 Recipe
Gulášová polévka - Czech Style Goulash Soup
Tap or hover to scale
Ingredients
- ⅔ pound ground beef (e.g., beef chuck)
- 2 medium potatoes peeled and cubed
- 1 ½ Tablespoon lard (or sunflower oil / Canola)
- 1 medium onion peeled, finely chopped
- 3 cloves garlic peeled, finely chopped
- 1 teaspoon caraway seeds crushed or ground
- 1 Tablespoon sweet paprika powder
- 1 Tablespoon dried marjoram
- 4 Tablespoons all-purpose flour
- 5 cups beef broth lukewarm
- ¼ teaspoon ground black pepper
- salt to taste
Instructions
- Make Ahead: Peel and finely chop 1 medium onion. Peel and finely chop 3 cloves garlic. Coarsely crush 1 teaspoon caraway seeds using an electric grinder or a mortar. Season ⅔ pound ground beef with salt and ¼ teaspoon ground black pepper and mix gently. Peel 2 medium potatoes and cut them into about 1-inch (2.5 cm) cubes.
- Cook Onion: Heat 1 ½ Tablespoon lard or vegetable oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the chopped onion and sauté, stirring often, until lightly golden.
- Brown Meat: Add the crushed caraway seeds and ground beef. Stir and cook until the meat releases its juices and the liquid has fully evaporated. Slightly increase the heat if needed, stirring frequently.
- Fry Flour: Reduce the heat to low. Sprinkle 4 Tablespoons all-purpose flour over the meat and fry for 1 minute, stirring constantly.
- Add Garlic and Paprika: Add the chopped garlic and1 Tablespoon sweet paprika powder and mix well. Pour in 5 cups beef broth gradually, stirring after each addition until smooth.
- Simmer Soup: Season with salt and pepper and bring the soup to a boil. Reduce the heat to low.
- Add Potatoes and Marjoram: Add the potato cubes and 1 Tablespoon dried marjoram. Stir to combine.
- Cook Gently: Cook over low heat for 15 to 20 minutes, until the potatoes are soft. Stir occasionally to prevent sticking. Taste and adjust seasoning with salt and pepper if needed.
Notes
- The basic recipe makes 4 portions.
- SERVING: In the Czech Republic, goulash soup is usually served as the first course on the lunch menu. Or enjoy the soup as a lighter dinner. Garnish the soup in a bowl with a few fresh parsley leaves or marjoram (optional). Goulash soup goes perfectly with a slice of rye bread or white bread.
- STORAGE: If you have leftover goulash soup, let it cool and store it in the fridge. It will keep for about four days. Heat the soup in a pot on the stove (recommended method) or in the microwave. Add a spoon or two of water if the soup is thick.
- As with other goulash-based dishes, this soup tastes better the next day after the flavors have blended.
Martha Smith says
Dear Petra ,
I waited to reply because my family is/was from The Slovak Republic Roznava.I have been to visit 3 times both sides, We always fly into Vienna and visit and then take the train. My grandmother was a cook in The Ice Caves in the Tatra Mts. We also had relatives in Kosice andfriends in Nitra. I love to cook am a widow now with two grown married children and two grandchildren one in college and one graduated.I have a Slovak World Congress Cookbook with a recipe for another wonderful cookie served to us on one of our visits called Diablove oci (Devils Eyes) Would love to continue our visit I truly enjoy your blog.
Petra Kupská says
Ahoj Martha,
Thank you very much for your nice words! Today's Slovakia is very close to the Czechs. We lived in one country from 1918 to 1992 (former Czechoslovakia), on 1 January 1993, we split into two separate countries. I think many older Czechs and Slovaks regret the split in a way and have a certain sentiment towards each other.
The Tatra Mountains are beautiful, much sought after by tourists for high mountain hikes and the famous Slovak cuisine. It's great that you have a cookbook with Slovak recipes to cook from. Such cookbooks are a real treasure! I truly believe your children and grandchildren love your cooking.
Thank you for following my blog and sending you warm greetings from the Czech Republic, Petra
Sarah says
This is delicious! The only thing I will change next time (and there will be a next time!) is to add more caraway seed. It's one of my favorite flavors. Thank you for the great recipes. Please keep posting!
Joe says
I made this recipe on the first day of real fall weather with the "Czech Braised Sauerkraut". We also had bread with butter on the side. Very tasty and a very cozy meal.
Just my preference, but next time I might start with 4 cups broth and increase from there if desired.
Alex says
I want to know what czech pub you go to that uses ground beef…guláš should be with beef chunks.
Petra Kupská says
Alex, that's a recipe for goulash soup, not for goulash!
Vlasta says
I was thinking same as you Alex. I never had guláṣ̌ovou polévku with ground beef always chunks of beef. Maybe because I'm from Plzeň not Prague. We also add some root vegetables.
Tessa says
I just came back from the US from Prague on a trip. The last meal I had was Goulash and it was the best food I’ve ever ate. I quickly went online trying to find a recipe similar to what I ate, and ran into this soup version. I made it last night and my family went crazy over it. It turned out perfect. I may concert the recipe to a non soup version by using less broth. Nice work. This recipe deserves a lot more reviews!!!!
Anicka Cooklikeczechs.com says
Hello Tessa, thank you so much for your kind words and feedback! I am delighted to hear the recipe was such a success!
My best to you and your family.
Alice says
I just came back from a vacation in Salem MA. I ordered Czech Goulash soup. It had no meat or pasta it was more like a vegan, lots of green bean and wax beans and tomatoes. It was good, but it reminded me of chili without beans and meat. So when I went looking for this soup, your recipe came up. I'm confused...lol
Diana says
instead of 1teaspoon added 1 tablesp.-fingers crossed
Petra Kupská says
Hopefuly it came together, eventualy.
Paul says
Hi Petra,
Sorry for the late review but here it is!
I cooked this for a friend of mine aboard his Narrowboat earlier in the autumn.
He is notoriously fussy about his food but this went down a treat.
Thank you again for some lovely food.
It is always a pleasure to visit your site and I will be back for more soon.
Paul:-)
Petra Kupská says
Hi Paul, thank you so much for taking the time to write this! 😊 I am so happy to hear that your friend enjoyed it, especially a notoriously fussy foodie, that’s a real compliment 😄
It means a lot to know you enjoy visiting my site, and I can’t wait to share more recipes with you. Thanks again for your kind words! ❤️
Jason L says
It tasted good, and then my daughter pointed out that her aunt always adds bay leaves. That really made the flavor jump out. Thank you for the recipe. I wanted to try it as we live in Bohemia. I've eaten this many times, but never got around to making it.
Petra Kupská says
I am so glad you gave it a try, and that it tasted good!
Geoff says
Thankyou, Petra! It's a favorite. This recipe is scaled up to feed about 70 people who come to the local Czech Bazaar held annually in our area. Of course, we have to adjust and tweak it to suit the fussy locals: beef cubes size 3/8", red wine vinegar, a little tomato paste and cayenne pepper for a touch of heat. The beef needs some slow heat to tenderize it so we add the marjoram near the end because it is such a delicate herb. I like the way you have the flour and lard roux creating just the right body for this soup.