Hungarian Goulash Soup
3 tbsp. olive oil
1 onion, chopped
1 1/2 tsp. caraway seeds
1 lb. stew beef, cut in one-inch pieces
3 tbsp. Hungarian, sweet paprika
10 cups beef broth
1 12oz. potato, peeled and cut into
1-inch pieces
1 parsnip, peeled, chopped
1 carrot, peeled, chopped
3 garlic cloves, minced
2 tomatoes, chopped
1 celery stalk, chopped
1 green bell pepper, chopped into matchstick strips
1/2 cup fresh parsley, chopped
6 tbsp. sour cream
Heat oil in heavy, large pot over
medium heat. Add onion and caraway seeds and
saute until onion begins to soften, about 8 minutes. Add beef and paprika,
saute
until meat in brown on all sides, about 15 minutes. Add broth. Bring
to a boil, scraping
up browned bits at bottom of pot. Reduce heat to low and simmer until meat
is
tender, about 40 minutes.
Stir potato, parsnip, carrot and garlic into soup. Simmer until vegetables
are tender,
about 15 minutes.
Stir in tomatoes, celery and bell pepper. Simmer until vegetables and meat
are very
tender, about 15 minutes longer. Cool slightly.
Transfer 3 1/2 cups of soup to blender. Blend until smooth. Add back
to soup in pot.
Stir in parsley. Season soup to taste with salt and pepper.
Ladle soup into bowls and garnish with sour cream.
