Gulyassuppe

Gulyassuppe is the Austrian take on Hungarian goulash, served as a soup rather than a stew. The flavors run identical to gulyás (paprika, caraway, marjoram, garlic) but the consistency is thinner, the meat-to-broth ratio is lower, and Viennese cooks add their own signature touch: sliced frankfurters dropped in at the very end.

The flavor framework is Central European to the core. A pound of stewing beef cubes simmers with onion, bacon, tomatoes, and beef (or veal) stock until tender. Caraway and marjoram are the unmistakable Austrian goulash signatures, while paprika provides the color and the smoky-sweet depth gulyas is known for.

A thin slurry of flour and water gets stirred in toward the end. This is what separates Austrian gulyassuppe from Hungarian gulyás (which is traditionally unthickened); the flour gives the broth a soft body without turning it into stew.

A squeeze of lemon at the end is the final brightening note, and the sliced cooked franks add a salty, smoky pop that pulls the dish into recognizably Viennese territory.

Pro Tips

• Use sweet paprika (not smoked or hot) for the most traditional flavor; Hungarian or Austrian paprika is ideal.
• Toast the caraway seeds in the dry pan briefly before adding to release the oils.
• Whisk the flour-water slurry until completely smooth before adding; lumps will not break up in the soup.
• Slice the frankfurters thin, around a quarter inch, so they distribute throughout the bowl.

Variations

• Replace the frankfurters with smoked Hungarian sausage or smoked kielbasa for a heartier finish.
• Add a small diced bell pepper with the onions for a Hungarian-leaning version.
• Use veal stock and veal cubes for a more refined, Viennese-style soup.