|3 tablespoons||Cooking oil|
|1 medium||Onion, finely chopped|
|½ pounds||Soup meat, cut in 1" cubes|
|1 pinch||Caraway seeds, crushed|
|4 cups||Beef stock|
|1||Clove garlic, peeled and speared with toothpick|
|½ medium||Green pepper, cut in 1/2" strips|
|2 smalls||Tomatoes, fresh or canned|
|½ pounds||Potatoes, about 2 medium|
|Salt to taste|
|Pinched noodles, optional|
Heat oil in large, heavy bottomed pan. Saute onion until it's translucent.
Add meat and brown lightly.
Sprinkle with paprika and caraway seeds, and add 2 cups stock. Mix thoroughly. Add garlic, green pepper and tomatoes and bring to simmer.
Cover and simmer 1 hour, adding more stock as necessary to keep meat mixture covered. Peel and dice potatoes and add to soup along with salt and enough stock to cover.
Simmer until potatoes are done. Remove soup from heat and let it stand.
Remove garlic and skim fat. Stir in the pinched noodles, bring soup back to a simmer and serve.
Recipe by: Cincinnati Enquirer--Sunday June 29, 1997 Posted to MC-Recipe Digest V1 #657 by L979@... on Jul 6, 1997
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