Beef Soup Hungarian Style Recipes

BEEF SOUP HUNGARIAN STYLE

Steps:

• First roast your meat and bones in a roaster uncovered at 300* for 2- 2 1/2 hrs.
• Drain the fat and place the meat and bones in a large soup pot.
• Cover with water and add the garlic, peppercorns, onion,bay leaf and salt.
• Bring to a boil and simmer for 1/2 hr.
• Skim any foam that forms.
• Now add the vegetables, except the green pepper, tomatoes, and cabbage leaves.
• Simmer until the meat and vegetables are done.
• The last 5 min.
• Add the tomatoes, green pepper and cabbage leaves.
• Remove and dicard the bay leaf and the soup bones.
• Refrigerate the soup and skim off any fat after it has chilled.
• The beef can be cut up into bite-size pieces and used for the soup or served as a side dish with a sauce and boiled potatoes to make an entree after the soup.
• Dumplings are very good with this soup as well.
• In Hungary they serve Chicken liver dumplings with the soup and a roux-like tomato sauce with the meat.

HUNGARIAN GOULASH SOUP

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.

HUNGARIAN MUSHROOM SOUP

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.