Prep 20 mins
Cook 2 hrs 15 mins
No, this isn't a soup WITH new brides, it's a soup FOR new brides (as well as for any soup lovers, of course). Back in the 1980s, the new bride of my husband's youngest brother loved this soup and made it so often than my brother-in-law cursed me for teaching her how to make it. Don't say you weren't warned!
- 2 tablespoons canola oil (or any vegetable oil)
- 1 onion, peeled and chopped
- 1 lb boneless stewing beef, trimmed of most fat and cut into small cubes
- 2 cloves garlic, minced
- 1 teaspoon caraway seed (or to taste)
- 1 tablespoon paprika (preferably Hungarian paprika, but regular will do)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 4 cups beef stock
- 2 roma tomatoes, peeled and diced (plum tomatoes)
- 1 green pepper, seeded and diced
- 2 potatoes, peeled or not and cubed
- In a large heavy saucepan, heat oil over medium-high heat and cook onion until tender.
- Add beef and cook until browned.
- Remove pot from heat and add minced fresh garlic, caraway seed, paprika, salt and pepper.
- Return pan to stove, on medium heat, and stir in stock.
- Cover, reduce heat, and simmer soup for one hour.
- Then, add in tomato and green pepper; cover, simmer for 30 minutes.
- Next, add potatoes (and more stock, or water, if soup is getting too thick for your tastes), cover, and simmer about 30 more minutes, or until potatoes are cooked to the softness you want.
- Taste; add more salt and/or pepper if you wish.
- Note: the original recipe didn't call for it, but some diced carrot and celery are great additions, as are sliced mushrooms; you'll need more stock though, if you add these extra veggies.