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Hungarian Beef-and-Potato Soup
Source: Quick from Scratch - Soups and Salads
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 Reviews:  3   Viewing: 1 - 3  
Rating: 3
by: Jessica, AL Reviewed: 11/08/2009
Not bad
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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Rating: 3
by: Frank Reviewed: 11/02/2009
Delicious but Watery
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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Rating: 5
by: Carolyn Reviewed: 04/26/2009
Great Soup
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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