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Hungarian Beef-and-Potato Soup

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Source: Quick from Scratch - Soups and Salads

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Reviews: 3 Viewing: 1 - 3

Rating:

by: Jessica, AL

Reviewed: 11/08/2009

Not bad

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I am making this as I type. There is no way I was going to put 6 cups of liquid in this soup, I halved the meat and used about 2 cups of water, 1/2 cup of broth, and maybe 3/4 cup tomato sauce. You have to read recipes from this website with a grain of salt. Often there are steps that make no sense, like once I read a recipe that called for almost 2 cups of oil, I used maybe 1 TBSP.

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by: Frank

Reviewed: 11/02/2009

Delicious but Watery

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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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by: Carolyn

Reviewed: 04/26/2009

Great Soup

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This is very tasty and filling. Serve with bread sticks and salad. Wonderful meal.

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Reviews: 3 Viewing: 1 - 3

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