Hungarian Beef and Potato Soup with Caraway Seeds

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

1. Cook beef until no longer pink. 
2. Add onion and pepper, cook until softened, sprinkle with flour, cook for a minute.
3. 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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