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Hungarian Soup
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Description
I once had a Hungarian roommate who always cooked with paprika. Since then, it’s been a staple in my spice rack. I don’t know if this is an authentic Hungarian soup, but it has quite a bit of paprika, so it fits the bill in my book.
The noodles in this soup are optional. Without them, it’s still a hearty soup guaranteed to warm you up on a COLD autumn/winter day.
Ingredients
- 1 pound Beef Stew Meat (or Chopped Top Sirloin Works Well, Too)
- 2 teaspoons Olive Oil
- 1 whole Onion, Chopped
- 8 cups Water
- 4 teaspoons Beef Bouillon (chicken Flavor Works, Too)
- 2 cans (14.5 Oz. Can) Chopped Tomatoes With Chilies, Undrained
- 2 whole Carrots, Chopped Thin
- 2 cloves Garlic, Minced
- 2 teaspoons Cocoa Powder, Unsweetened
- 10 ounces, weight Cabbage, Finely Chopped (I Use A Bag Of Angel Hair Cut Cabbage)
- 1-½ Tablespoon Paprika
- 2 ounces, weight Noodles, Uncooked (OPTIONAL!)
Preparation
1) Heat oil in a stock pot; cook beef until brown (about 5-6 minutes); add onion and cook until tender (about 3 more minutes).
2) Add water, bouillon, tomatoes, carrots, garlic, and cocoa powder; stir and bring to a boil; reduce heat and simmer (uncovered) until beef is tender (about 25 minutes).
3) Add cabbage and paprika (and noodles, if using). Simmer uncovered for another 5 minutes (or until noodles are done, if using) and serve!
Serving suggestions:
* Top with cheese, sour cream, and/or fresh parsley
* Serve with a romaine salad and/or fresh bread
Variations:
* Use regular canned tomatoes to avoid heat from chiles
* Substiute some of the water with broth, and omit bouillon
* Add homemade noodles to get more of a stew than a soup (check out my recipe box for a noodle recipe)
* Cut recipe in half to decrease some of the cook time
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