Teufelssupe translates from the German to Devil’s Soup. The reason they call it the Devil’s Soup does not only come from its red coloring, but the kick in heat that it has from Sambal Oelek. Sambal Oelek is a fresh red chilie paste that you can find in most supermarkets in the “asian/indian” isle. It can be used on just about anything that you want to give a kick of heat to. Just use it sparingly as a little goes a really long way. I used 1 tsp to start then after tasting it added another. That second tsp increased the heat of the soup by quite a bit.

The soup is also made with Gulasch meat (a mixture of pork and beef stew meats) which when I think about it isn’t all that surprising since it is very much like a German Gulasch just with some vegetables and a kick.

The preparation is super simple and the whole thing cooks for about an hour depending on how tender you want the beef to be. It thickens up over time but doesn’t quite get as thick as a stew would.

Teuffelssuppe (Devil’s Soup)

translated from Die besten Landfrauen-Rezepte

250 g Gulasch (half pork, half beef) - this is approximately 9 oz total.

1 medium yellow onion

2 carrots

1 green pepper

2 potatoes

4 Tbsp oil

2 Tbsp tomato paste

750 ml Beef broth (roughly 3 cups)

1 garlic clove

salt, Sambal Oelek

paprika powder

Wash, trim and cut meat into small cubes. Peel, wash and cube all of the vegetables. In a large pot heat oil and brown the Gulasch meat and the onion together. Add the carrots, potatoes, and green pepper. Saute for a few moments. Stir in tomato paste. Add broth and let everything simmer for about 20 minutes.

Peel garlic and mince (or use garlic press making sure that the bits in the press also go into the pot). Add to taste : salt, Sambal Oelek, and paprika. Let cook simmer for 20-25 more minutes.

Serve with bread if you would like.