Hungarian Soup

Name: Hungarian Soup
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); 1-1/2 Tablespoon Paprika; 2 ounces, weight Noodles, Uncooked (OPTIONAL!)

12 ingredients

11 steps

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)
1-1/2 Tablespoon Paprika
2 ounces, weight Noodles, Uncooked (OPTIONAL!)

Directions

1

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

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

3) Add cabbage and paprika (and noodles, if using). Simmer uncovered for another 5 minutes (or until noodles are done, if using) and serve!
4

Serving suggestions:
5

* Top with cheese, sour cream, and/or fresh parsley
6

* Serve with a romaine salad and/or fresh bread
7

Variations:
8

* Use regular canned tomatoes to avoid heat from chiles
9

* Substiute some of the water with broth, and omit bouillon
10

* Add homemade noodles to get more of a stew than a soup (check out my recipe box for a noodle recipe)
11

* Cut recipe in half to decrease some of the cook time