So, it’s January and it’s currently 67 degrees outside. But last week the schools were closed because of snow and ice. The crazy South . . . Well, I’m making soup anyway. Take that, Warm Weather! Here’s a great recipe for a hearty soup that’s great for dinner around the family table, or to take to a friend who needs a little cheer. Mine is going to the Grant family tomorrow!
Hungarian Beef Soup (serves 6-8)
- 1 pound lean ground beef (or bison)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups beef broth
- 24 ounces tomato juice
- 1 cup diced carrots
- 1 1/2 – 2 cups diced potatoes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 bay leaf
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon dried basil
- 1 tablespoon paprika
- 1 cup uncooked pasta, small size
- 8 ounces sour cream
Brown the beef/bison with onion. Add garlic and cook 2 minutes. Add remaining ingredients except pasta and sour cream. Cook approximately 30 minutes. Add pasta the last 5-10 minutes. Serve in soup bowls and stir in 1 tablespoon sour cream per serving.
- Substitute a 15 ounce can of tomato sauce and the remainder water if you don’t have tomato juice on hand.
- This can be frozen, just don’t add sour cream until serving.
- My friend, Terry, brought soup to me in a tall jar one time, and I thought it was the best idea ever! You’re welcome.
- This is such a great recipe for delivering to friends—unless they’re vegetarians. Then, use beans instead of meat.
Comment if you have a fabulous winter soup recipe to share!