The recipe for this hearty, savory soup comes from Katalin B?nfalvi, author Carolyn B?nfalvi's mother-in-law, who lives in the village of B?ny, in northwestern Hungary. Hungarian sweet paprika confers a singularly deep, rich color and flavor.
Heat oil in a 5-qt. dutch oven over medium heat. Add onions, cover, and cook, stirring occasionally, until soft and translucent, about 10 minutes. Increase heat to high. Add beef and season with salt and pepper. Cook, uncovered, stirring only once or twice, until the meat is lightly browned, about 6 minutes. Stir in paprika, marjoram, caraway, and garlic and cook until fragrant, about 2 minutes. Add carrots, parsnips, and 5 cups water. Bring to a boil; reduce heat to medium. Simmer, covered, until the beef is nearly tender, about 40 minutes.
Add potatoes and cook, uncovered, until tender, about 25 minutes. Stir in tomatoes and peppers; cook for 2 minutes. Season with salt and pepper to taste and serve with rye bread, if you like.
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 6 | ||
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Calories: 445 | ||
Calories from Fat: 287 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.9g | 43 % | |
Saturated Fat 9.9g | 50 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 80.5mg | 25 % | |
Sodium 124.6mg | 4 % | |
Potassium 815.9mg | 21 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 14.1g | ||
Protein 22.1g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 445
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