Tuesday, 22 October 2013 21:40

Why an Austrian goulash soup recipe needs ski boots

Why an Austrian goulash soup recipe needs ski boots Photo winterfocus.com

Being Austrian I basically grew up on Goulash soup and my Mom’s Goulash soup recipe is one of the best I’ve encountered. I’ve always like goulash soup - with the cubed potatoes and the tender meat it really falls into the category of comfort foods.  However, the way I feel about Goulash soup changed when I started working in Hotel management in an Austrian ski resort…

Among the many perks like a free ski pass, free skiing instruction, great accommodation I also got unlimited Goulash soup at my employer’s ski hut. I loved my job and everything around, but this goulash soup enjoyed on the ski huts terrace soon became my very favorite part. Their Goulash soup recipe was outstanding as it had been perfected by their chef of many years.

Ever since then I feel, that the only way to enjoy Goulash soup is wearing skiing attire and ski boots, watching the world whiz by on white slopes. The perfect ‘Goulash soup setting’ would look a little something like this:

Just like with regular Goulash about which you can read here, there are many different ‘fractions’ of Goulash soup fans - some insist on bell peppers, some on none, some want tomatoes, some say of all things no tomatoes… but here a traditional and absolutely delicious Goulash soup recipe serving 6.

Ingredients for a traditional Goulash soup recipe  

  • 12 onions, finely chopped
  • 500 grams stewing beef, cut into cubes
  • 1 liter beef broth
  • 100 g lard (or oil)
  • 1 tablespoon spicy Paprika powder
  • 2 tablespoons sweet Paprika powder
  • 1 teaspoon ground cumin
  • ½ teaspoon marjoram
  • 1 teaspoon salt
  • 3 large potatoes, diced
  • 2 (green) bell peppers, diced
  • 4 tomatoes, diced
  • 1 glove garlic, crushed
  • 100 ml red wine
  • Sour cream and chives for garnish


  • Fry the onions golden brown
  • add beef and roast for 5 minutes, stirring constantly
  • add all spices, stir and add broth
  • simmer until meat is tender
  • add bell peppers, tomatoes and potatoes
  • simmer for another 20 minutes
  • take from heat and add red wine

Serve hot with bread, a dollop of sour cream and a sprinkle of chives

And if you’d like more visual instructions for your goulash soup recipe, you best get those from a German speaker named Helmut who has a heavy accent

Mary Anglberger

I’ve been travelling the world for over 20 years teaching English and am now taking time to follow my passion for photography and writing. I want to share all the things, events and people that have inspired and inspire me and spread those positive vibes all around.

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