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
- 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.