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Hungarian Beef-and-Potato Soup

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Source: Quick from Scratch - Soups and Salads

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Ratings: 2

Reviews: 2 See Reviews

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Active Time:  15 Minutes
Total Time:  25 Minutes
Yield:  Serves 4

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.

RECIPE INGREDIENTS

1 pound ground beef

1 large onion, chopped

1 green bell pepper, chopped

2 tablespoons flour

1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch cubes

2 tablespoons paprika

1/4 teaspoon cayenne pepper

1 teaspoon dried marjoram

1 1/4 teaspoons caraway seeds

1 1/4 teaspoons salt

1 tablespoon tomato paste

3 cups canned low-sodium beef broth or homemade stock

3 cups water

Hungarian Beef-and-Potato Soup Recipe at Cooking.com

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.

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.

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.

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.

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

Calories:

342

Fat. Total:

11g

Fiber:

Carbohydrates, Total:

31g

Sodium:

875mg

% Cal. from Fat:

29%

Cholesterol:

41mg

Protein:

31g

Spotlight Recipe Review

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Rating:

by: Frank

Reviewed: 11/02/2009

Delicious but Watery

See all of Frank's reviews »

The soup had excellent flavor but was too watery for my taste. Would recommend cutting back on the broth and water. Also adding one can of Dark Red Kidney Beans made the soup more robust.

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