BEEF GOULASH SOUP
A healthy, hearty soup based on the traditional Hungarian stew, with low-fat lean beef, sweet potato and smoked paprika
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan, add the onion and garlic, and fry for 5 mins until starting to colour. Stir in the beef, increase the heat and fry, stirring, to brown it.
- Add the caraway and paprika, stir well, then tip in the tomatoes and stock. Cover and leave to cook gently for 30 mins.
- Stir in the sweet potato and green pepper, cover and cook for 20 mins more or until tender. Allow to cool a little, then serve topped with the yogurt and parsley (if the soup is too hot, it will kill the beneficial bacteria in the yogurt).
Nutrition Facts : Calories 345 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
CARAWAY BEEF AND VEGETABLE SOUP
Progresso® beef broth provides a simple addition to this family-style soup that's packed with bacon, beef and vegetables - a hearty dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Cook bacon in 3-quart saucepan over medium heat until crisp. Add beef; cook and stir about 5 minutes or until brown.
- Stir in broth, tomatoes, water, chili sauce and caraway seed. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.
- Stir in remaining ingredients. Simmer 15 to 20 minutes or until beef and barley are tender.
Nutrition Facts : Calories 185, Carbohydrate 25 g, Cholesterol 30 mg, Fiber 5 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 910 mg
REUBEN SOUP
A delicious hearty deli favorite sandwich comes to life in a soup!
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 12 to 15 minutes, stirring occasionally, until golden brown and crispy. Set aside.
- Meanwhile, in 5-quart Dutch oven, melt 2 tablespoons butter over medium-high heat. Add onion, celery and garlic. Cook 2 to 3 minutes or until vegetables are softened. Stir in beef broth and potatoes. Heat to boiling; reduce heat. Cover; simmer about 15 minutes or until potatoes are tender when pierced with fork. Stir in corned beef, sauerkraut and salt. Cook 3 to 5 minutes, stirring occasionally, until heated through.
- Serve soup topped with croutons and Swiss cheese. Drizzle with Thousand Island dressing.
Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 3 g, TransFat 0 g
CARAWAY BEEF SOUP
You know how good a sandwich tastes, any sandwich at all, but particularly a roast beef sandwich on rye, with caraway? That's what's going on in this soup. It's what I'd eat if I were a weary, homesick Scandinavian spending time in Texas. Inexpensive, satisfying and, a nice change from Beef and Barley.
Provided by Megohm
Categories < 4 Hours
Time 3h
Yield 1 pot of soup, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, saute shin bones or steak in a small amount of oil, until they brown.
- Remove from pot and set aside.
- Saute onions, celery and carrots , until they begin to brown, about 5-7 minutes, over medium-high heat.
- Add garlic, and saute for another 1-2 minutes.
- Add water, whatever beef product your little heart has desired, and bring to a boil.
- Let it boil for several minutes until some of the "scum" has collected at the top.
- Now is the time to skim, skim, skim! Get rid of those impurities.
- Add all remaining ingredients at this point, let boil for about 5 minutes, then drop to a simmer for 1 1/2 - 2 hours.
- Serve with a good, crusty bread.
RED CABBAGE, APPLE AND CARAWAY SOUP
Steps:
- Melt butter in heavy large pot over medium-high heat. Add onion and sauté until golden, about 5 minutes. Reduce heat to medium. Add apples and sautéuntil tender, about 4 minutes. Add cabbage and sautéuntil beginning to soften, about 6 minutes. Add caraway seeds and stir 1 minute. Add broth, wine, vinegar and honey. Bring to boil. Reduce heat to medium-low; cover and simmer 30 minutes. Uncover and simmer until cabbage is very tender, about 30 minutes longer. Season soup to taste with salt and pepper. (Can be prepared 6 hours ahead. Refrigerate. Rewarm soup over medium heat before continuing.)
- Ladle soup into bowls. Top each bowl with dollop of sour cream. Sprinkle with parsley and serve.
EASY HUNGARIAN GOULASH SOUP
This soup is similar to one made by my mother years ago. Brimming with potatoes, rutabagas, carrots and onions, it's a rich, flavorful meal in a bowl!-Julie Polakowski, West Allis, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven over medium heat, brown beef in 1 tablespoon oil. Remove beef; drain drippings. Heat remaining oil in the same pan; saute onions for 8-10 minutes over medium heat or until lightly browned. Add garlic; cook 1 minute longer., Add the paprika, caraway, pepper, cayenne and salt if desired; cook and stir 1 minute. Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until vegetables are tender and meat is almost tender., Add tomatoes and red pepper; return to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat is tender. Serve with sour cream if desired.
Nutrition Facts : Calories 132 calories, Fat 3g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 274mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges
CREAMY REUBEN SOUP
I first tasted this soup at a Dutch mom-n-pop joint called Russ'. It was love at first spoonful. Compelled to make this soup, I dissected each bite searching for flavors and ingredients. Here is my recipe. Enjoy! P.S. It is easier to make than it seems by the ingredient list.
Provided by Shannon Felgner
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in a stock pot over medium heat until vegetables are tender, 6 to 8 minutes.
- Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes.
- Stir beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper into vegetable mixture. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
- Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.
Nutrition Facts : Calories 589.9 calories, Carbohydrate 24.8 g, Cholesterol 141.7 mg, Fat 42.7 g, Fiber 2 g, Protein 27.6 g, SaturatedFat 25.9 g, Sodium 1004.5 mg, Sugar 3 g
CROCK POT CARAWAY BEEF ROAST
Easy crock pot recipe. I usually add the optional sauerkraut if I have it on hand, but it's still good without it.
Provided by Parsley
Categories Roast Beef
Time 8h10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Place beef roast in crock pot; top with the chopped onion.
- In a small bowl, whisk together remaining ingredients; pour over the roast. **If using the sauerkraut, just pour it over top.**.
- Cover and cook on low for about 8 hours or until done.
- Remove the bay leaves. Allow to sit for 10-15 minutes before slicing.
Nutrition Facts : Calories 375.6, Fat 26.8, SaturatedFat 10.8, Cholesterol 93.9, Sodium 255, Carbohydrate 7, Fiber 0.5, Sugar 5.1, Protein 25.5
CARAWAY SPLIT-PEA SOUP
I couldn't believe how extraordinary split-peas taste when combined with caraway seeds. You could add bacon or ham, but I think it tastes just fine without meat.
Provided by belkathy
Categories Beans
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Bring the split peas, stock, bay leaf, caraway seeds and jalapeño to a boil.
- Reduce heat, cover and simmer for half an hour.
- Add the onion, celery, carrot, garlic, Worcestershire sauce, and red wine and let simmer another 30 minutes, or until peas are tender.
- Salt to taste.
Nutrition Facts : Calories 258.5, Fat 1.1, SaturatedFat 0.1, Sodium 73.5, Carbohydrate 47.3, Fiber 18.7, Sugar 8.6, Protein 17.1
OLD WORLD BEEF GOULASH WITH CARAWAY AND ONIONS
Make and share this Old World Beef Goulash With Caraway and Onions recipe from Food.com.
Provided by Camden Cook
Categories Meat
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the vegetable oil or drippings in a large dutch oven or casserole dish.
- Add the onions and sautee over medium-high heat for 5-7 minutes until golden brown.
- Add garlic, caraway seeds, paprika, brown sugar and continue to cook and stir for an additional 3-4 minutes.
- Add the vinegar and heat for an additional 2-3 minutes to burn off the sharp flavor.
- Stir in tomatoes and beef stock and heat to a simmer.
- Set the pot aside to simmer over medium heat while browning the beef cubes separately in an another pan.
- Preheat the oven to 325 degrees.
- In a frying pan cook the bacon until softened and pale golden in color.
- Pat the beef cubes dry and add in batches to the bacon mixture.
- Brown the beef on all sides adding the salt, cayenne and black pepper.
- When each batch is browned transfer it to the the dutch oven or casserole dish.
- Cover and bake for 2 hours or until the meat is very tender.
- Remove the dish from the oven and skim off any extra fat from the surface.
- Whisk together the sour cream and flour until well blended and gently stir into the goulash.
- Add parsley for garnish at time of serving.
Nutrition Facts : Calories 920.1, Fat 53.7, SaturatedFat 20, Cholesterol 273.5, Sodium 1925.6, Carbohydrate 22.3, Fiber 3.2, Sugar 9.6, Protein 84.5
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