We've been having quite the wintery February here in Philly, lots of cold temperatures, snow and now ice... I'd imagine they know a thing or two about serving hearty meals that help warm you up in Hungary! As soon as I saw the addition of caraway seeds in this Hungarian Beef and Potato Soup I just had to give it a try, and ~wow~, what a tasty meal:@) It called for a good amount of paprika and for the most part, it's a pantry meal. I subbed oregano for the marjoram and usually have everything else on-hand. If you'd like to try something that's just a little different, I think you'll really like this filling meal.
This is a great soup that's best eaten the day it's made:@)
Recipe easily cut in half.
Serve with a nice crusty bread and butter... perfect!
Hungarian Beef and Potato Soup-from Food & Wine
1 lb ground beef-can cut back if desired
large onion, chopped
large green bell pepper, chopped
2 Tblsp A/P flour
1 lb boiling potatoes, cut into 1/2" cubes-I had russet
2 Tblsp paprika
1/4 tsp cayenne pepper
1 tsp dried marjoram-I used oregano
1 1/4 tsp caraway seeds
1 1/4 tsp salt-or to taste
1 Tblsp tomato paste
3 C beef broth or stock
3 C water
- Cook beef until no longer pink.
- Add onion and pepper, cook until softened, sprinkle with flour, cook for a minute.
- Add everything else, bring to light boil, cook for about 10 minutes, or until potatoes are soft, and serve.
Eat well, stay warm, and have a happy day:@)
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