We''ve had a string of spring showers (try and say that one 5 times fast) and that was all the incentive I needed to whip up a pot of soup. This one makes good use of ground beef although you could certainly make it with cubes of chuck roast but after all we're at the beach now so I went the easy route.
Courtesy of Food and Wine this pot of comfort is pretty well what the title states along with added flavor thanks to green pepper never mind paprika, cayenne, marjoram and a double whammy from caraway seeds. I pretty much followed the recipe but upped the cayenne for more of a wow, added additional flour and exchanged the beef broth for beef consomme because we like a soup with more body.
Topped with a dollop of sour cream, a generous shower of coarse ground black pepper and a loaf of crunchy peasant bread on the side, it is definitely a hearty lunch or dinner guaranteed to make a resident carnivore happy.
Hungarian Beef and Potato Soup from JBug’s Kitchen Antics adapted from Food and Wine
1 tablespoon olive oil
1 pound lean ground beef
1 large onion, chopped
1 large green bell pepper, chopped
1/4 cup all-purpose flour
3 large red potatoes, peeled and cut into cubes
2 tablespoons paprika
1/2 teaspoon cayenne (or less to taste)
1 teaspoon dried marjoram
1-1/4 teaspoons caraway seeds
1/2 teaspoon salt
1 tablespoon tomato paste
2 cans beef consommé
3 cups water
Coarse ground black pepper
Heat oil in a large pot over medium high heat. Add ground beef and cook, crumbling until no longer pink. Add onion and pepper and cook until vegetables soften – about 10 minutes. Sprinkle in flour and stir well to incorporate. Cook for at least 1 minute, stirring well. Add potatoes, paprika, cayenne, marjoram, caraway seeds, salt, tomato paste, consommé and water. Bring to a boil stirring constantly then lower heat and simmer uncovered for 10 minutes or until potatoes are tender. Serve in bowls garnished with sour cream and black pepper. Makes 4 to 6 servings.