Manufaktur U My favorite goulash soup. A thick goulash soup with beef, bell peppers, and a splash of red wine, ready to serve in a 400 ml can.
Manufaktur U My favorite goulash soup is a ready-to-serve goulash soup from our own brand. Each 400 ml tin contains a rich broth made from soup bones, 10% beef, diced potatoes, bell peppers, and onions, seasoned with red wine and tomato paste. All you need to do is heat it up.
Goulash soup from Manufaktur U is the soup version of goulash. Instead of a stew with a thick sauce, you get a creamy, thick soup filled with small pieces of meat and vegetables. Its character comes from the bell peppers, which provide both color and seasoning, and a robust broth base. In our variety, this is a meat broth made from soup bones, celery, carrots, leeks, and onions. It contains 10% beef and 20% vegetable cubes consisting of potatoes, bell peppers, and onions. Tomato paste and a splash of red wine round out the flavor, while rice flour thickens the soup. It is seasoned with salt, paprika, pepper, and other spices, including mustard seeds and celery. This goulash soup has been one of the most popular varieties in our soup range for years.
Flavor: spicy with paprika, well-rounded with tomato and red wine
My favorite goulash soup tastes hearty and savory, with paprika at the forefront and a well-rounded, slightly fruity depth behind it. Bell peppers appear twice in this soup: as vegetable cubes and as a spice. This allows you to taste both the mild sweetness of the cooked peppers and the warm, earthy notes of the spice. Tomato paste and red wine give the soup its dark color and a subtle acidity that complements the beef.
The consistency is thick and creamy. The rice flour thickens the broth just enough to coat the back of a spoon while remaining a soup. The potato cubes remain identifiable as pieces and make the soup satisfying. The onions add a gentle sweetness, while the broth made from soup bones and root vegetables provides a strong foundation. You will barely notice the individual celery, carrots, and leeks. Together, they create a full and well-rounded broth, ensuring the paprika rests on a solid foundation.
In terms of spiciness, the soup remains moderate. There is no chili in the ingredient list; the spice comes from the paprika and pepper. Those expecting a fiery goulash soup like one from a snack stand will find it too mild. In that case, a pinch of chili or a few drops of hot sauce at the table will help.
Preparation: heat up, serve with bread, refine as you like
Pour the contents of the can into a pot and heat it while stirring over medium heat until the soup is piping hot. Nothing more is needed, as the soup is ready to serve. One can makes a satisfying portion for one person or a small starter for two. It pairs well with hearty farmhouse bread, a rye roll, or a piece of baguette for dipping.
You can elevate it with just a few simple steps. A dollop of sour cream or crème fraîche on top softens the spice and looks beautiful on the plate. Freshly chopped parsley or chives add color. For an evening with friends, warm up several cans in a large pot and place it in the center of the table, served with bread and crème fraîche for guests to help themselves. A pot of goulash soup is also quickly prepared after hiking, for a game night, or while watching soccer on TV.
The can is a practical pantry staple. Unopened, it keeps for up to two years without refrigeration; the best-before date is printed on the can. This way, you always have a warm meal in your cupboard for a long workday, your vacation cabin, or a weekend in a camper van. Transfer any leftovers to a lidded container and store them in the refrigerator.
Our tip: Toast a slice of farmhouse bread in a pan with a little butter and half a clove of garlic. Place it in a deep bowl and pour the hot goulash soup over it, topping it with a spoonful of crème fraîche and some chives.
Origin: our recipe, cooked by a selected manufacturer
Manufaktur U is the private-label soup brand of Leni & Hans. The idea came from Kerstin Uhlenbusch; today, she manages the brand together with her husband Stephan, the owner of Leni & Hans in Nordhorn. The two developed the recipes for the soups, including this goulash soup with beef, bell peppers, and red wine.
The soup is produced by a specialized manufacturer chosen by Kerstin and Stephan for Manufaktur U. They cook according to our recipes and fill the soups into tin cans with paper labels. This allows us to maintain control over the recipe and taste, while the cooking and canning are handled by a facility equipped for that purpose.
You can identify the can on the shelf by the lettering "UHLENBUSCH manufaktur • delikatessen" along with the U logo and the small crown. Uhlenbusch is the family name of Kerstin and Stephan. Below that, in typewriter font, is the name of the variety—in this case, "Meine liebste Gulaschsuppe" (My favorite goulash soup). These personal names are used throughout the entire range, from potato soup to festive holiday soup.
For whom: for anyone who wants a hearty soup in their pantry
This goulash soup is perfect for anyone who wants to keep a satisfying soup on hand for everyday life. It makes a quick lunch and an uncomplicated dinner after a long day. As a gift, it is suitable for people who enjoy good food and have little time to cook. Students in their first apartment will appreciate it just as much as grandparents who prefer to heat up a soup in the evening rather than cook a large meal. Those who prefer something clear and classic should try our oxtail soup with marrow dumplings. For creamy days, we offer potato soup with bacon. You can find all varieties on our Manufaktur U page.
Allergen information: According to the ingredient list, the soup contains celery and mustard; the information on the can is binding. It is not suitable for a vegetarian diet, as both the broth and the contents contain meat.
A thick goulash soup with beef, bell peppers, and red wine in a 400 ml can—for your evening off, your pantry, and the large pot at your game night.
