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Home -> Soups & Stuff -> Soups
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
3 tbsp. olive oil 1 large onion, peeled and chopped 1 1/2 tsp. caraway seeds 1 pound beef shoulder, cut into 1 1/2 inch pieces 3 tbsp. Hungarian sweet paprika 10 cups beef broth 12 ounces peeled, cubed russet potato 1 medium parsnip. peeled and chopped 1 medium carrot, peeled and chopped 1 1/2 tsp. minced garlic 2 medium tomatoes, chopped 1 stalk celery, chopped 1 medium green bell pepper, stemmed, seeded and julienned 1/2 cup chopped fresh parsley 1/2 tsp. salt 1/2 tsp. pepper 6 tbsp. sour cream
Directions
Heat oil in a large pot over medium heat. Add onion and caraway seeds. Cook about 8 minutes, stirring frequently, until onion is tender. Add beef and paprika and cook about 15 minutes until meat is browned on all sides. Add broth and heat to a boil. Reduce heat to low and simmer about 40 minutes until beef is tender. Add potato, parsnip, carrot and garlic. Simmer about 15 minutes until vegetables are tender. Add tomatoes, celery and bell pepper. Simmer an additional 15 minutes until vegetables and meat are very tender. Cool soup slightly. Transfer 3 cups soup to blender and puree until smooth. Return puree to pot. Stir in parsley, salt and pepper. Divide soup between 6 bowls. Top each with 1 tbsp. sour cream before serving.
Serves 6.
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