Hungarian Beef-and-Potato Soup
Traditionally, this soup would be made with cubes of beef, but when you want a quick weeknight dinner, who can wait for meat to braise? We use ground beef instead. If you like your soup spicy, substitute hot paprika for some of the sweet paprika here. Plus: More Soup Recipes
Gallery
Recipe Summary
Ingredients
Directions
Notes
Variation: Use one cup of wide egg noodles instead of the potatoes. You'll only need to simmer the soup for about five minutes, since the noodles don't take quite as long to cook.
Suggested Pairing
France's southern Rhône is one of the world's treasure troves of red-wine values. Seek out a sturdy, spicy Côtes-du-Rhône-Villages or, if you can find one, a Vacqueyras. Their roasted raspberry flavors will complement the soup well.