Heat oil in large, heavy bottomed pan. Saute onion until its translucent. Add meat and brown lightly. Sprinkle with paprika and caraway seeds, and add 2 cups stock. Mix thoroughly. Add garlic, green pepper and tomatoes and bring to simmer. Cover and simmer 1 hour, adding more stock as necessary to keep meat mixture covered. Peel and dice potatoes and add to soup along with salt and enough stock to cover. Simmer until potatoes are done. Remove soup from heat and let it stand. Remove garlic and skim fat. Stir in the pinched noodles, bring soup back to a simmer and serve. Recipe by: Cincinnati Enquirer--Sunday June 29, 1997 Posted to MC-Recipe Digest V1 #657 by L979@aol.com on Jul 6, 1997
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|Serving Size: 1 Serving (4694g)|
|Recipe Makes: 1|
|Calories from Fat: 424 (37%)|
|Amt Per Serving||% DV|
|Total Fat 47.1g||63 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 28.4g|
|Polyunsanturated Fat 12.9g|
|Cholesterol 0mg||0 %|
|Sodium 7789.7mg||269 %|
|Potassium 8906.4mg||234 %|
|Total Carbohydrate 110g||32 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 97.5g|
|Protein 84.7g||121 %|
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Calories per serving: 1155
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