Hungarian Beef Soup

Prep Time: 45 Minutes

Cook Time: 90 Minutes

Ready In: 135 Minutes

Servings: 16

Ingredients:

4 pound(s) beef chuck roast

2 tablespoon(s) olive oil

4-6 quart(s) water

2 whole(s) yellow onions (medium) finely chopped

2 clove(s) garlic chopped

2 pound(s) carrots sliced

2 stalk(s) celery chopped

1 bunch(es) parsley finely chopped

32 oz can(s) whole peeled tomatoes

8 oz can(s) tomato paste

2 tablespoon(s) hot hungarian paprika

1 head(s) green cabbage chopped

4 whole(s) white potatoes rinsed, peeled, and quartered

1/2 teaspoon(s) salt

1/4 teaspoon(s) fresh ground pepper

1 pound(s) egg noodles boiled

Directions:

1. Brown beef roast using olive oil in large skillet. 4 min each side, turning so as not to burn.
2. While browning, bring 4-6 quarters of water to boil. Add browned beef roast. Boil 45 mins on medium heat, skimming fat from surface every 10 minutes.
3. Add chopped onion & garlic. Continue to boil on medium heat. 5 min.
4. Add chopped carrots & celery. Add parsley. Boil 5 min more.
5. Add tomatoes, paste, and paprika. Boil medium - low heat for 10 min.
6. Add cabbage & white potatoes. Boil 40 minutes until cabbage and potatoes are tender on medium-low heat.
7. Season to taste with fresh ground black pepper and salt. Serve over egg noodles or kluski noodles.

By RecipeOfHealth.com