The soup that eats like a meal! Beef stew meat, onions, and potatoes are cooked in a hearty broth.
3 tablespoons butter
2 large onions, coarsely chopped
1 tablespoon paprika
1 teaspoon vinegar
1 1/2 pound beef stew meat, diced
6 cups beef broth
1/2 teaspoon dried marjoram
1 tablespoon caraway seeds
1 tablespoon tomato paste
2 tablespoons flour
1 pound potatoes, peeled and cubed
salt and pepper, to taste
Melt the butter in a Dutch oven over medium heat. Add the onion and cook, stirring frequently, until lightly browned.
Add the paprika, vinegar, beef, broth, marjoram, caraway seeds, and tomato paste to the pot. Mix well. Cover the pan and reduce the heat to a low simmer. Cook for 1 to 1 1/2 hours or until the beef is tender.
Remove some of the liquid from the pot and mix it with the flour until smooth. Stir it back into the pot along with the potatoes. Cook at a simmer, stirring occasionally, for 15-20 minutes or until the potatoes are tender.
Season to taste with salt and pepper. Serve hot.
Browning the meat before adding it to the soup can enhance the flavor and texture.
Try adding a bay leaf during cooking. Remember to remove it before serving the soup.
For a richer soup, brown the onions over low heat until they are caramelized.
If the soup is too thick, add more broth or water to adjust the consistency.
For a heartier soup, add more vegetables like carrots or celery.
Letting the soup rest for a while after cooking can improve the flavors.
Serve with a dollop of sour cream.
Pairing the soup with crusty bread makes for a filling meal.
Try adding a splash of red wine for a more complex flavor.
Adjust the amount of caraway seeds as desired as they have a distinct flavor.
Store leftovers in the refrigerator and reheat gently for the next day's meal.
Pork or chicken can be used, adjust the cooking time as needed.
Smoked paprika or a mild chili powder can be used as alternatives.
Vegetable or chicken broth can be used, but beef broth is recommended for authentic flavor.
Oregano or thyme can be used as substitutes.
Fennel seeds or a pinch of cumin can be used, but the flavor will be different.
Cornstarch mixed with water or potato starch can be used as a thickener.
You want a potato that will not fall apart when it cooks. Use Yukon Gold or red potatoes or even fingerlings work well in this recipe.
Yes, you can. The potatoes may break down a bit when reheated but otherwise it freezes well. Thaw it overnight in the refrigerator and reheat gently on the stovetop.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
reviews & comments
May 31, 2020
excellent!!