There are few meals more welcome on freezing winter days that a big pot of hearty soup…one of those concoctions that tastes even better the next day…that you look forward to when you are sitting in traffic trying to get home at the end of the day. When I saw this soup at Susan’s blog, SCHNITZEL AND THE TROUT, I knew it would soon be on my menu list for the week. I have made something similar for years that we call goulash soup, but Susan’s recipe was so much more interesting than mine with the addition of mushrooms, green peppers and tomato paste. My soup calls for paprika and caraway seeds too, so I knew my family would love her recipe. The only change I made was the addition of red wine instead of white because I had one fourth of a bottle left from dinner the night before.
I met a friend at Panera Bread last week and bought several of their small bread bowls to use as containers for the soup we had the night before, and were they ever a HIT! I have always loved soup in a bread bowl and it is so easy to do it at home with purchased bread. I scooped out most of the center so the bowl held lots of soup and it was so enjoyable to linger over dinner and tear off little bits of soft bread to savor with a glass of red wine. I hadn’t seen my fried for over 30 year and it was just like we talked on a regular basis. Our children played together when they were little and we picked up right where we left off years ago. Amazing how that happens. It was wonderful.
- 2 teaspoons vegetable oil
- 1 large, sweet onion, chopped
- 2 cloves garlic, minced
- 1 large green pepper, seeded and chopped
- 2 pounds top sirloin beef butt steak, trimmed and cut into ½ inch cubes
- 2 cans (28 ounces each) tomatoes with juice
- 1 (12 ounce) can tomato paste
- 1 cup white wine
- 3-4 cups beef stock
- 3 potatoes, peeled and cut into ½ inch cubes
- 3 carrots, peeled and sliced into ½ inch pieces
- Crimini mushrooms, sliced…as many as you like
- 3 tablespoons Hungarian paprika
- 1 teaspoon caraway seeds, crushed between your palms
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 whole bay leaves
- ¼ teaspoon cayenne pepper
- 12 ounces light dairy sour cream or yogurt for garnish
- Fresh minced parsley for garnish
- In large Dutch oven or stock pot, heat oil. Brown beef on all sides. Remove from pot. Cook onion, garlic and green pepper for about 5 minutes, or until softened. Add the beef back into the pot and add the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 1½ hours. Remove bay leaves. Ladle soup into a large bowl. Garnish with a dollop of sour cream or yogurt. Sprinkle with fresh minced parsley. Serve with light or dark rye bread.
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