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Total Time
4hrs 40mins
Prep 40 mins
Cook 4 hrs

This is a hearty, slow cooked, thick soup that sticks to your ribs and warms your soul. It is my friend's mother's recipe. It is outrageously delicious. The recipe calls for russet potatoes, but I use Yukon Golds. This makes so much and I find the Yukon Golds freeze much better than russets. It does have a long cooking time, so I like to put it on on Sunday mornings and let it cook all day while we watch football. Please don't leave out the caraway seeds. It makes it so special!

Ingredients Nutrition

Directions

  1. In 8 quart dutch oven or heavy stockpot, cook bacon over moderate heat, stirring until crisp. Transfer bacon to large bowl, reserving fat in pan.
  2. Brown chuck in bacon drippings in small batches over high heat and transfer to bowl as browned.
  3. Reduce heat to medium, add vegetable oil, onions and garlic. Cook, stirring occassionally, until golden.
  4. Add paprika, caraway seeds and flour stirring for 2 minutes.
  5. Mix vinegar and tomato paste first, then whisk into spice mixture for one minute. (mixture will be very thick)
  6. Stir in broth, water, seasonings, bell peppers, bacon and chuck and bring to a boil. Simmer soup covered, stirring occasionally. for about 3 hours or until beef is very tender. Add cubed potatoes and simmer covered for additional 20 minutes.
  7. Make Spaetzle:.
  8. Mix 2 eggs, 1 1/2 cup flour and enough water to make a thickish paste. Add salt, pepper and onion powder to taste. Put mixture on a cutting board and slide dough off with a knife, slicing it into thin rough edged noodle shapes, into boiling soup. Cook noodles for approx 10 minutes in broth before serving.
  9. Serve garnished with sour cream and crusty bread on the side! DELICIOUS!