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Ingredientes
- 2 Tbsp. (30 ml) butter, lard, or possibly bacon fat
- 1 lrg onion, diced
- 2 Tbsp. (30 ml) Hungarian paprika
- 1 lb (450 ml) beef, cut into 1/2-inch (1 cm) cubes
- 6 x - 8 c. (1.5 - 2 L) water
- 2 x - 3 cloves garlic, finely minced
- 2 Tbsp. (30 ml) vinegar
- 1 Tbsp. (15 ml) tomato paste
- 1 Tbsp. (15 ml) caraway seeds
- 1 tsp (5 ml) dry marjoram Salt and freshly grnd pepper to taste
- 2 x - 3 medium potatoes, peeled and diced
Direcciones
- Heat the butter in a large, heavy pot and saute/fry the onion till tender but not brown, about 5 min. Stir in the paprika and cook for 1 minute. Add in the beef and stir till the meat is lightly browned. Add in the remaining ingredients except the potatoes and bring to a boil, stirring occasionally. Simmer covered for 1 hour. Add in the potatoes and simmer 15 to 20 min, till the potatoes are tender.
- Serves 4to 6.
- This hearty soup is often served as a midnight snack in Bavaria.
- For best results, let it mellow in the refrigerator overnight before reheating and serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 4 servings | |
| Calories 318 | |
| Calories from Fat 211 | 66% |
| Total Fat 23.57g | 29% |
| Saturated Fat 10.64g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 135mg | 6% |
| Potassium 507mg | 14% |
| Total Carbs 6.81g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.34g | 2% |
| Protein 19.96g | 32% |
