This soup is better if made the day
before. Serve with a dollop of sour cream.
Goulash Soup with Sauerkraut
1 T. vegetable oil
1 1/2 - 2 lbs. lean beef stew
4 large onions
4 carrots finely chopped
2 celery stalks
1 large garlic clove minced
3 T. Hungarian paprika
1 1/2 t. fresh thyme or 1/2 t. dried
1 1/2 t. fresh savory or 1/2 t. dried
1/4 t. whole caraway seed
2 1/2 quarts beef broth
2 C. canned tomatoes
1 C. chopped cabbage
1 lb. sauerkraut rinsed and drained
2 large potatoes and cut into small cubes
salt and pepper
sour cream (optional)
Brown beef in the oil in a large stockpot. Remove from pan and set aside. Add
carrots, onions and celery to the pan and cook until the onion starts to brown.
Add beef back to the pan.
Add the herbs, tomatoes, beef broth and cabbage to the pan and bring to a boil.
Reduce heat, cover partially and simmer for 1 1/2 hours.
Stir in the sauerkraut and simmer 30 minutes. Add potatoes and simmer another 30
minutes. Season with salt and pepper.