Caraway Beef Soup Food

CARAWAY BEEF AND VEGETABLE SOUP

Steps:

• Cook bacon in 3-quart saucepan over medium heat until crisp. Add beef; cook and stir about 5 minutes or until brown.
• Stir in broth, tomatoes, water, chili sauce and caraway seed. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.
• Stir in remaining ingredients. Simmer 15 to 20 minutes or until beef and barley are tender.

CARAWAY BEEF SOUP

Steps:

• In a large pot, saute shin bones or steak in a small amount of oil, until they brown.
• Remove from pot and set aside.
• Saute onions, celery and carrots , until they begin to brown, about 5-7 minutes, over medium-high heat.
• Add garlic, and saute for another 1-2 minutes.
• Add water, whatever beef product your little heart has desired, and bring to a boil.
• Let it boil for several minutes until some of the "scum" has collected at the top.
• Now is the time to skim, skim, skim! Get rid of those impurities.
• Add all remaining ingredients at this point, let boil for about 5 minutes, then drop to a simmer for 1 1/2 - 2 hours.
• Serve with a good, crusty bread.

MUSHROOM-CARAWAY SOUP

Steps:

• Melt the butter in a saucepan over medium-low heat. Add the caraway seeds and cook until fragrant, about 1 minute. Add the mushrooms and cook, stirring, until they begin to wilt, about 5 minutes. Add 1/4 teaspoon salt, and pepper to taste. Add the carrots and broth, cover and bring to a simmer. Uncover and cook until the carrots are tender, 10 to 12 minutes. Season with salt and pepper.
• Meanwhile, combine the onion, vinegar and a pinch of salt in a bowl and let marinate while the soup simmers. Toast the bread.
• Divide the soup among bowls and top with sour cream and the marinated onion. Serve with the toast.

MUSHROOM CARAWAY SOUP

Steps:

• In a large nonstick saucepan or Dutch oven, heat the oil. Saute the mushrooms and scallions until the mushroom liquid evaporates, about ten minutes. Stir in the broth, potatoes, wine, thyme, caraway seeds and salt; bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about twenty minutes. Transfer to a blender and remove the knob in the lid, puree. Return the soup to the saucepan; bring back through a boil. Remove from the heat and stir in the half-and-half. Serve immediately.

RED CABBAGE, APPLE AND CARAWAY SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat. Add onion and sauté until golden, about 5 minutes. Reduce heat to medium. Add apples and sautéuntil tender, about 4 minutes. Add cabbage and sautéuntil beginning to soften, about 6 minutes. Add caraway seeds and stir 1 minute. Add broth, wine, vinegar and honey. Bring to boil. Reduce heat to medium-low; cover and simmer 30 minutes. Uncover and simmer until cabbage is very tender, about 30 minutes longer. Season soup to taste with salt and pepper. (Can be prepared 6 hours ahead. Refrigerate. Rewarm soup over medium heat before continuing.)
• Ladle soup into bowls. Top each bowl with dollop of sour cream. Sprinkle with parsley and serve.

CROCK POT BEEF GOULASH SOUP

Steps:

• Heat the oil in a large skillet over medium-high. Working in batches, brown the beef on all sides, making sure not to crowd the pan. Transfer to a plate and season with salt and pepper. Set aside.
• Add more oil to the skillet (if needed) and heat. Add the onion and bell pepper, reduce the heat to medium, and cook, stirring often, until softened, about 5 minutes.
• Add the flour, garlic, paprika, and caraway and stir for 1 minute. Remove from heat.
• Place the potato rounds in the bottom of a 3 1/2-quart slow cooker. Add the beef and vegetables. Pour in the broth, water and tomato puree. Cover and cook on low until the beef is tender, 6-7 hours (takes my cooker closer to 7).
• Serve in bowls with sour cream.

KOMENYMAGLEVES (CARAWAY SEED SOUP WITH DUMPLINGS)

Steps:

• Heat oil in a pan and add caraway seeds. Toast till they pop.
• Add flour and cook till it browns lightly to make a light roux. Add salt, pepper, and paprika.
• Add water or stock, onion, and parsley. Bring to a boil.
• Cook for about 5 minutes and then strain into a clean pot. Discard solids.
• Combine eggs, milk, and flour to make a thick batter for dumplings.
• Bring soup to a boil again. Drop the dough into the soup by the teaspoonful. Cook for 5-10 minutes, or until the dumplings are cooked.
• Serve hot.

OLD WORLD BEEF GOULASH WITH CARAWAY AND ONIONS

Steps:

• Heat the vegetable oil or drippings in a large dutch oven or casserole dish.
• Add the onions and sautee over medium-high heat for 5-7 minutes until golden brown.
• Add garlic, caraway seeds, paprika, brown sugar and continue to cook and stir for an additional 3-4 minutes.
• Add the vinegar and heat for an additional 2-3 minutes to burn off the sharp flavor.
• Stir in tomatoes and beef stock and heat to a simmer.
• Set the pot aside to simmer over medium heat while browning the beef cubes separately in an another pan.
• Preheat the oven to 325 degrees.
• In a frying pan cook the bacon until softened and pale golden in color.
• Pat the beef cubes dry and add in batches to the bacon mixture.
• Brown the beef on all sides adding the salt, cayenne and black pepper.
• When each batch is browned transfer it to the the dutch oven or casserole dish.
• Cover and bake for 2 hours or until the meat is very tender.
• Remove the dish from the oven and skim off any extra fat from the surface.
• Whisk together the sour cream and flour until well blended and gently stir into the goulash.
• Add parsley for garnish at time of serving.

BEEF GOULASH SOUP

Steps:

• Heat the oil in a large pan, add the onion and garlic, and fry for 5 mins until starting to colour. Stir in the beef, increase the heat and fry, stirring, to brown it.
• Add the caraway and paprika, stir well, then tip in the tomatoes and stock. Cover and leave to cook gently for 30 mins.
• Stir in the sweet potato and green pepper, cover and cook for 20 mins more or until tender. Allow to cool a little, then serve topped with the yogurt and parsley (if the soup is too hot, it will kill the beneficial bacteria in the yogurt).

CARAWAY CABBAGE SOUP WITH LEMON DILL SPAETZLE

Steps:

• Combine cabbage, onions, caraway seeds, diced tomatoes, carrots, and 1 teaspoon chopped dill.
• Spaetzle: Sift flour and salt into bowl.
• Make a well in the center.
• Combine lukewarm milk and water with eggs and pour into the well.
• Stir in flour, lemon, and remaining dill.
• Beat dough until bubbles start to form.
• Force through colander into boiling salted water.
• When spaetzle noodles float, remove them from the boiling water and cool.
• Soup: Heat ham stock in large pot. Add garnish to soup stock and simmer for one hour.
• Add spaetzle and serve