Potato and paprika are both important parts of real Hungarian paprika soup. Hungary is known for its paprika, which is made from fresh peppers grown in areas that are known all over the world and It is a secret ingredient in this soup. I’m not Hungarian, but I love a good bowl of soup.
Ingredients
2 lb Stewing beef
3 tbsp Butter
1 Onion, chopped
1 Clove garlic, minced
1 tbs Paprika
2 can (10 3/4 oz) tomato soup
9 c Water
1/4 ts Caraway seeds
4 md Carrots, sliced
4 oz Wide noodles
10 oz Frozen cut green beans
1 c Sour cream
Direction
In a large pan, brown beef on all sides with butter; remove beef and set aside.
The onions and garlic should be browned in butter, stirring occasionally, until they are soft.
Then stir in the paprika. Return beef to pan; add soup, water, caraway, and carrots.
Stir occasionally, bring to a boil, reduce heat and simmer 45 minutes.
Over high heat, add noodles and green beans to the soup.
The soup should be simmered for about 20 minutes once it has boiled.
Occasionally stir. Add sour cream and mix well.
You should heat it, but not boil it.
