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Hungarian Beef-and-Potato Soup

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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 

By Food & Wine
November 2012

Gallery

Credit: © Elizabeth Drago, Food Stylist Vivian Lui

Recipe Summary

Yield:
4
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Ingredients

Directions

  • Set a large pot over moderate heat. Add the ground beef and cook, stirring to break it up, until the meat is no longer pink, about 2 minutes.

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  • Reduce the heat to moderately low. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the flour. Cook, stirring, for 1 minute.

  • Add the potatoes, paprika, cayenne, marjoram, caraway seeds, salt, tomato paste, broth, and water. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.

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.

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