Prep 15 mins
Cook 20 mins
This is a quick version of Hungarian Soup but it is still as thick, rich, spicy, warming and filling as Hungarian Soup should be! I've been making versions of this soup for 20 years, depending on what I have on hand in the pantry, so don't be afraid to make substitutions or omissions. This is a perfect main-meal soup for lunch on a cold winter's day. Serve it with pumperknickel or rye bread. For a special treat, team it with andypandy's German Onion Pie. (Recipezaar #77687). I don't claim that this is an authentic Hungarian Soup - but I do guarantee that it tastes delicious!
- 2 tablespoons oil
- 3 onions, chopped
- 50 g pepperoni, chopped
- 300 g minced beef (ground beef)
- 1 tablespoon mild paprika
- 2 teaspoons caraway seeds
- 1⁄4 cup flour
- 3 cups beef stock (use 3 1/2 cups if you want this soup to serve 6)
- 1 (410 g) can diced tomatoes, undrained
- 1⁄4 cup red wine
- 3 tomatoes, diced
- 1 cup sauerkraut, excess moisture squeezed out,then chopped
- In a large saucepan or stockpot, heat oil then cook onions over a medium heat until soft and transparent.
- Add pepperoni and cook, stirring, for about 1 minute or until fragrant.
- Add mince and cook, stirring, until the meat is just coloured.
- Add paprika and caraway seeds and cook, stirring, for 1 minute.
- Add flour, stir well and cook for 1 minute before removing saucepan from heat.
- Slowly stir in beef stock, scraping up any bits from the base of the saucepan.
- Add canned tomatoes (including their juice), red wine, and fresh, diced tomatoes.
- Return saucepan to heat and bring the soup to a boil.
- Reduce heat and add sauerkraut.
- Simmer gently, stirring occasionally, for 20 minutes before serving.
- May be served with a dollop of sour cream, if desired, but it's a pity to dilute the strong taste of this soup.
- (This makes a fairly salty soup, so use reduced salt beef stock if this is an issue for you).
I can't believe this has been sitting on Zaar for more than two years and has only had one other review! Scrumptious! My family and guest lapped it up and the recipe was requested. I used csabai rather than pepperoni as that is what I had on hand, and I think it was very apt, being an Hungarian smoked sausage with paprika. I used four cups of beef stock, but otherwise followed the recipe to the letter (though I did put a dollop of sour cream on each serving and a sprinkling of chopped chives). I had lots of sauerkraut left over (I had a large can) and I think more than a cup wouldn't go astray. Thank you Kooka for posting this wonderful recipe. It will certainly be one of our winter favourites.
This is a fabulous hearty winter soup. I used Kransky instead of pepperoni and it worked well. I also used 4 cups of stock and it was still quite thick and flavoursome.