CARAWAY BEEF AND VEGETABLE SOUP
Progresso® beef broth provides a simple addition to this family-style soup that's packed with bacon, beef and vegetables - a hearty dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 185, Carbohydrate 25 g, Cholesterol 30 mg, Fiber 5 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 910 mg
CARAWAY BEEF SOUP
You know how good a sandwich tastes, any sandwich at all, but particularly a roast beef sandwich on rye, with caraway? That's what's going on in this soup. It's what I'd eat if I were a weary, homesick Scandinavian spending time in Texas. Inexpensive, satisfying and, a nice change from Beef and Barley.
Provided by Megohm
Categories < 4 Hours
Time 3h
Yield 1 pot of soup, 8 serving(s)
Number Of Ingredients 14
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
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 252, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 28 milligrams, Sodium 510 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 11 grams
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
This came out of a slow cooker book by Rick Rodgers. I adopted and adapted and *love* the results! Hope you do too :) BTW, the paprika amount may sound like a lot, but it is correct! The final consistency should be somewhere between a soup and a stew. Updated to add: I was recently in Budapest, Hungary (Oct 2010) and had gulyásleves (goulash soup) which tasted very much like this recipe and it was thin and brothy. The only difference was noodle dumplings (like German spätzle) instead of potatoes, and the addition of carrots.
Provided by flower7
Categories Stew
Time 7h30m
Yield 5-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 387.4, Fat 14.4, SaturatedFat 4.8, Cholesterol 66.2, Sodium 642.4, Carbohydrate 40.2, Fiber 6.8, Sugar 6.2, Protein 25.7
KOMENYMAGLEVES (CARAWAY SEED SOUP WITH DUMPLINGS)
Make and share this Komenymagleves (Caraway Seed Soup With Dumplings) recipe from Food.com.
Provided by Transylmania
Categories Clear Soup
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 260.4, Fat 10.5, SaturatedFat 1.9, Cholesterol 106.8, Sodium 51.8, Carbohydrate 33.5, Fiber 2.7, Sugar 1.5, Protein 8.2
OLD WORLD BEEF GOULASH WITH CARAWAY AND ONIONS
Make and share this Old World Beef Goulash With Caraway and Onions recipe from Food.com.
Provided by Camden Cook
Categories Meat
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 920.1, Fat 53.7, SaturatedFat 20, Cholesterol 273.5, Sodium 1925.6, Carbohydrate 22.3, Fiber 3.2, Sugar 9.6, Protein 84.5
BEEF GOULASH SOUP
A healthy, hearty soup based on the traditional Hungarian stew, with low-fat lean beef, sweet potato and smoked paprika
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h15m
Number Of Ingredients 12
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).
Nutrition Facts : Calories 345 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
CARAWAY CABBAGE SOUP WITH LEMON DILL SPAETZLE
Make and share this Caraway Cabbage Soup with Lemon Dill Spaetzle recipe from Food.com.
Provided by Melody
Categories < 15 Mins
Time 1m
Yield 6 serving(s)
Number Of Ingredients 13
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
Nutrition Facts : Calories 374.6, Fat 5.6, SaturatedFat 2.1, Cholesterol 129.7, Sodium 1005.7, Carbohydrate 65.7, Fiber 3.9, Sugar 3.2, Protein 14.2
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