Hungarian Goulash Soup

Hungarian Goulash Soup

• 2 large onions -- diced
• 5 slices bacon -- diced into 1/2 inch pieces
• 1/2 pound deli roast beef -- sliced into strips
• 2 large garlic clove -- crushed
• 2 tablespoons flour
• 7 cups water
• 8 cups beef broth
• 1/2 cup cider vinegar
• 8 ounces tomato paste -- (maybe more)
• 1 whole red pepper -- diced (or equivalent amount of roasted red pepper in jar)
• 4 tablespoons sweet hungarian paprika
• 1 tablespoon caraway seed
• 4 large potatoes -- diced
• 1 pound sauerkraut -- drained and rinsed
• 2 whole tart apple -- cored and diced
  

1. Saute onions and bacon. saute bacon alone first for crispyness. Add garlic and flour. Add water, beef broth, cider vinegar, tomato paste and paprika.
2. Simmer for 45 minutes. Add meat, red pepper, caraway seed, potatoes, apple and sauerkraut.
3. Simmer for 30 minutes.

Makes 20 servings.

Note: While vacationing in Germany I tasted a great goulash soup. When I got home, I began looking through recipes and finally developed this one. I used the deli beef to make it easier - you could use left over roast beef. Cutting up the onions, potatoes and apples are the only hard part of this recipe, but it's definitely worth it.

This makes a lot of soup and freezes well.

Per serving: 103 Calories