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Active Time: 15 Minutes
Total Time: 25 Minutes
Yield: Serves 4
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Traditionally, this soup would be made with cubes of beef, but when you want a quick weeknight dinner, who can wait for meat to braise? We use ground beef instead. If you like your soup spicy, substitute hot paprika for some of the sweet paprika here.
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RECIPE INGREDIENTS
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DIRECTIONS
Set a large pot over moderate heat. Add the ground beef and cook, stirring to break it up, until the meat is no longer pink, about 2 minutes.
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Reduce the heat to moderately low. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the flour. Cook, stirring, for 1 minute.
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Add the potatoes, paprika, cayenne, marjoram, caraway seeds, salt, tomato paste, broth, and water. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.
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Variation:
Use one cup of wide egg noodles instead of the potatoes. You'll only need to simmer the soup for about five minutes, since the noodles don't take quite as long to cook.
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Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
31g |
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