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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This deep red soup gets it color from paprika not tomatoes. It is a cheap and hearty soup that tastes great served over rice or noodles. This is based on a traditional recipe from my grandmother-in-law. I made only two changes and it was a real hit at a family dinner last week. Read more . The first was using cellery to give it some bite. The other was to use two kinds of beef, one lean and the other marbled. Ingredients:
2 lbs beef, cubed (i use half london broil and half chuck eye steak) |
4 cups onions, sliced |
2 cups celery, sliced |
2 cans red kidney beans (about 3 cups) |
5 tbs sweet paprika |
2 tbs hot paprika |
2 tbs caraway seeds |
1/2 tbs salt |
1/2 tbs black pepper |
8 tbs olive oil |
5 cups water |
Directions:
1. Brown the Beef on the stove top in a tall pot or dutch oven. Do this in small batches and set aside. I did 4 batches in about 2 tbs of oil for each batch.
2. Put Onions and Celery in pot and sautee untill lightly browned, about 10 minutes. Put meat back in the pot and then add the 4 tbs Sweet Paprika, and all the Caraway Seeds, Salt and Pepper. Sautee another 2 minutes.
3. Add Water and bring to a boil. Scrape the bottom of the pan with a wooden spoon. Cover pot and cook at a strong simmer for 1 hour.
4. Add Beans and simmer for 45 minutes.
5. Add remaining Sweet Paprika and all the Hot Paprika, simmer for another 15 minutes.
6. Adjust Salt and serve in bowls over rice or noodles.
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