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Hungarian Beef Soup

  • 16servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 pound(s) Beef chuck roast

  2. 2 tablespoon(s) olive oil

  3. 4-6 quart(s) water

  4. 2 whole(s) yellow onions (medium) finely chopped

  5. 2 clove(s) garlic chopped

  6. 2 pound(s) carrots sliced

  7. 2 stalk(s) celery chopped

  8. 1 bunch(es) parsley finely chopped

  9. 32 oz can(s) whole peeled tomatoes

  10. 8 oz can(s) tomato paste

  11. 2 tablespoon(s) hot Hungarian paprika

  12. 1 head(s) green cabbage chopped

  13. 4 whole(s) white potatoes rinsed, peeled, and quartered

  14. 1/2 teaspoon(s) salt

  15. 1/4 teaspoon(s) fresh ground pepper

  16. 1 pound(s) egg noodles boiled

Instructions Jump to Ingredients ↑

  1. Brown beef roast using olive oil in large skillet.

  2. min each side, turning so as not to burn.

  3. While browning, bring 4-6 quarters of water to boil. Add browned beef roast. Boil 45 mins on medium heat, skimming fat from surface every 10 minutes.

  4. Add chopped onion & garlic. Continue to boil on medium heat.

  5. Add chopped carrots & celery. Add parsley. Boil 5 min more.

  6. Add tomatoes, paste, and paprika. Boil medium - low heat for 10 min.

  7. Add cabbage & white potatoes. Boil 40 minutes until cabbage and potatoes are tender on medium-low heat.

  8. Season to taste with fresh ground black pepper and salt. Serve over egg noodles or kluski noodles.

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