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?
Region: Europe
Country of Origin: Hungary
Ingredients
Serves 4-6
- 1 large onion, chopped
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2 tablespoons light vegetable oil
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1/2 tablespoon sweet paprika
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1 1/4 lbs of beef (600 g), cut around 2 inches (5cm)
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salt to taste
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2 lbs (1kg) potatoes, quartered
- 2 cans crushed tomatoes
- handful of carrots, chopped into two inch chunks
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3 fresh bay leaves
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a pinch of cayenne
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optional: 1 pkg egg noodles
Preparation
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.
ancestreats.com 
Lizzie, thank you for sharing your Goulash Soup recipe. We are also fans of chunky vegetables and this looks perfect for a cold, winter day. As for the cart, go for it!