📍 Where this dish comes from: Berlin · Brandenburg Gate
Discover the history of this region →
Discover the history of this region →
Gulaschsuppe is the soup that fills Munich beer halls on cold evenings, and it deserves its legendary status. Tender chunks of slow-braised beef shin are enveloped in a rich, paprika-forward broth with sweet onions, caraway, and a whisper of vinegar that cuts through the richness — Germany’s beloved Gulaschsuppe simmered slow and low until every spoonful is a warm embrace of smoky, spiced complexity. This keto version omits the traditional potato to keep carbs in check without sacrificing any of the soul.
What You’ll Need
Servings: 4 servings
Calories: 380kcal
Ingredients
- 600 g beef shin or chuck cubed
- 2 large onions finely diced
- 3 cloves garlic minced
- 3 tbsp sweet paprika
- 1 tbsp smoked paprika
- 1 tsp caraway seeds
- 1 tbsp tomato paste
- 500 ml beef bone broth
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 3 tbsp lard or beef tallow
- Salt and black pepper
Instructions
- Heat lard in a Dutch oven. Brown beef in batches over high heat — don't rush this step. Set aside.
- In same pot, sauté onions until deeply caramelised, 15 min. Add garlic, cook 2 min.
- Add both paprikas, caraway, and tomato paste. Stir 2 min until fragrant.
- Return beef. Add broth, vinegar, and bay leaves. Bring to a boil.
- Cover and simmer very gently for 2 hours until beef is fall-apart tender. Season generously and serve.
Nutrition
Serving: 1serving | Calories: 380kcal | Protein: 35g | Fat: 22g | Fiber: 2g
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Health Benefits
- Beef shin is rich in collagen and glycine, compounds studied for their potential role in joint health and skin elasticity.
- Paprika provides capsaicin and carotenoids studied for their anti-inflammatory properties.
- Bone broth is rich in minerals and amino acids studied for their potential role in gut lining health.