Welcome to Week 2 of my favorite soups!  This week, I’m bringing you a taste of my recent trip to Europe.  While in Austria and Germany, I ate a lot of goulash and goulash soup.  Mainly due to not a lot of gluten-free options being readily available.  The first time I had goulash, we were sitting in a small cafe just outside of the Hofburg Palace in Vienna, Austria.  We had just finished up the performance at the Spanish Riding School and I was in horse-girl heaven.  I was dealing with a bit of a sore throat though, so I was ready for something warm to eat and drink.  The tender beef and thick sauce over potatoes totally did the trick.  I was hooked at that point, and managed to have goulash and its soupy counterpart a few more times along our trip.

By the time we made it to Germany, I had a good list of recipes I wanted to learn how to make with my mother in law.  Goulash was our first lesson.  Nothing was measured of course, and tasting was done throughout the meal preparation.  I kept decent notes and managed to recreate the flavors of the goulash we made in Germany.

Since we’re all about soup right now, I obviously needed to make a German Goulash Soup to share with you all!  I used sweet potatoes in place of normal white potatoes, but feel free to use either one.  I think the sweet potatoes give this soup a tasty spin on the classic.


Have you made your own bone broth before? Check out my recipe for Nutrient Dense Bone Broth!

German Goulash Soup

Prep Time10 mins
Cook Time2 hrs
Course: Soup
Servings: 4
Author: Suzie Bauer


  • 2 Tbsp Lard
  • 2 lb Beef Stew Meat cut into 1 inch pieces
  • 1 Yellow Onion diced
  • 2 cloves Garlic minced
  • 1 Red Bell Pepper diced
  • 2 Tbsp Apple Cider Vinegar
  • 6 cups Bone Broth
  • 4 tsp Paprika
  • 1/2 tsp Caraway Seeds crushed
  • 1/2 tsp Dried Marjoram
  • 1/2 tsp Chili Powder
  • 3/4 tsp Sea Salt
  • Ground Pepper to Taste
  • 2 Bay Leaves
  • 2 medium White Sweet Potatoes diced


  • Heat lard in a large pot over medium high heat.
  • Add the onions, garlic and beef to the pot and brown the meat. The onions should start to become translucent, about 10 minutes.
  • Add the red bell pepper, and apple cider vinegar and stir to deglaze the pot.
  • Add the paprika, crushed caraway seeds, marjoram, chili powder and salt to the pot.
  • Stir in the bone broth, and add the bay leaves and ground black pepper.
  • Bring the soup to a boil, then reduce heat to low to simmer for 1 1/2 hours.
  • Add in the diced sweet potatoes, and cover the pot for 30 minutes. Stir occasionally.
  • When the meat and sweet potatoes are tender, the soup is ready to serve.