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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!
- 5 slices bacon, chopped
- 3 lbs boneless beef chuck roast, cut in 1/2 inch cubes
- 2 tablespoons vegetable oil
- 4 medium onions, chopped fine (approx 1 1/2 lbs)
- 3 minced garlic cloves
- 3 tablespoons sweet Hungarian paprika (Mom used Penzey's pretty exclusively. She swore by it!)
- 1 1⁄2 teaspoons caraway seeds
- 1⁄3 cup all-purpose flour
- 1⁄4 cup red wine vinegar
- 1⁄4 cup tomato paste
- 6 cups beef broth, low sodium if possible
- 4 cups water
- 2 large red bell peppers, finely chopped
- 2 large russet potatoes, cubed
- salt and pepper
- sour cream (to garnish)
- 2 eggs
- 1 1⁄2 cups flour
- onion powder
- 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.
- Brown chuck in bacon drippings in small batches over high heat and transfer to bowl as browned.
- Reduce heat to medium, add vegetable oil, onions and garlic. Cook, stirring occassionally, until golden.
- Add paprika, caraway seeds and flour stirring for 2 minutes.
- Mix vinegar and tomato paste first, then whisk into spice mixture for one minute. (mixture will be very thick)
- 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.
- Make Spaetzle:.
- 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.
- Serve garnished with sour cream and crusty bread on the side! DELICIOUS!