Submitted by Lizzie.
I have lots of memories as a child of my Buba wheeling over (in one of those babushka carts) a big pot of soup to our house every Friday afternoon in time for Friday dinner. I also have memories of her making soup when I was sick. My mom would drop me off at her house, which was about one mile away, and I would rest on the couch while she made a big pot of soup. She never seemed to chop any of the vegetables too finely. I was always eating big chunks of vegetables and meat. I guess I do the same thing. I actually have even considered getting one of those babushka carts. Oy, does that mean I’m getting old?
Country of Origin: Hungary
- 1 large onion, chopped
2 tablespoons light vegetable oil
1/2 tablespoon sweet paprika
1 1/4 lbs of beef (600 g), cut around 2 inches (5cm)
salt to taste
2 lbs (1kg) potatoes, quartered
- 2 cans crushed tomatoes
- handful of carrots, chopped into two inch chunks
3 fresh bay leaves
a pinch of cayenne
optional: 1 pkg egg noodles
Fry the onion in the oil until golden. Stir in the paprika and add the meat. Add in the salt and sauté for a few minutes; keep turning the meat over. After the meat is slighted browned, place it in a Dutch oven along with 1-2 large cans of crushed tomatoes. This is when I add in the bay leaves. Next you want to add a little water and braise/simmer with the lid on for 1 1/2 hours. (When beef simmers in a Dutch oven it should be on a very low heat). Add the potatoes, carrots and enough water to make a soup. Simmer gently for an hour or little longer. This soup will be ready when the meat is very tender.