From rgrzy@ponyexpress.net Thu May 27 13:52:11 2004 Date: Thu, 27 May 2004 00:01:39 +0000 (UTC) From: ron g Newsgroups: rec.food.recipes Subject: Hungarian Soup Followup-To: rec.food.cooking, rec.food.recipes Hungarian Soup 1 lb. Sirloin of Beef, at least 1" thick, cut into bite size chunks and browned in a small amount of olive oil 2 large Onions, diced 5 ribs Celery, slice 1/4" thick, including leaves 9 cups Beef Broth 1 Tbsp. Caraway Seeds Salt and Pepper to taste 1 Tbsp. Hungarian Paprika 2----16 oz. cans Tomatoes, broken up or use 2 quarts fresh Tomatoes, peeled and seeded, and chopped 4 Potatoes, peeled and diced largish 1/4 cup chopped Parsley 1 Tbsp. bottled minced Garlic Brown meat in a little olive oil. Remove meat from pot. Put onions, celery and garlic in pot, stir fry until tender-crisp. Add beef broth and bring to a boil. Add tomatoes and beef. Add salt, pepper and paprika. Cook 45 minutes covered, check meat for tenderness, if tender add potatoes and cook covered until potatoes are done, 15 to 20 minutes. Ladle into bowls and serve sour cream and parsley to pass around. BonApetit' PattyG from Missouri -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/