Hungarian Goulash Soup
1 pound of chuck, or flanken with bones
2 pounds of onions, diced
2 cups of potatoes, peeled and diced
3 garlic cloves, minced fine*
1/2 teaspoon of Caraway Seeds, minced*
Rind of 1 lemon, minced*
1 bay leaf, crumbled*
Dash marjoram*
Salt, pepper
1 cup of tomato puree
Salt and pepper
Water to cover
1 cup of sauerkraut, washed and drained
2 tablespoons of paprika
2 cloves garlic
1 green pepper, diced
1 tablespoon of oil |
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*Spice mixture. Dice meat into small cubes. Heat oil and sauté for 5 minutes, stirring. Add the onions and continue to cook until the onions are golden brown. Add the garlic, tomato puree, paprika and spice mixture. Fill the pot with water to cover. Bring to a boil and add in the potatoes, green pepper and sauerkraut. Simmer for 1 1/2 to 2 hours and serve with brown bread. Serves 8-10. |
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