Easy Hungarian Soup Recipes

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.

Steps:

• In large sauce pan melt butter and saute the onion until translucent.
• Add paprika, dill, salt and pepper.
• Whisk in flour.
• Add milk, water, and mushrooms and bring to a near boil.
• Reduce heat and simmer (stirring occasionally) for 30 minutes.
• Remove from heat and stir in soy sauce, lemon juice, sour cream and parsley.
• Serve warm.

Steps:

• Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
• In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
• Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Steps:

• In a large kettle, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Add beef cubes and brown on all sides. Add green pepper and onions; cook until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, paprika, salt, pepper and sugar. , Cover and simmer for about 1-1/2 hours or until beef is tender. About 1/2 hour before serving, add the potatoes and reserved bacon; cook until potatoes are tender. Garnish each serving with a dollop of sour cream if desired.

Steps:

• 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).