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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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Paprika, cayenne pepper and caraway spice up tender chunks of beef, potatoes and carrots in this tantalizing tomato-based soup from field editor Sharon Wilson Bickett of Chester, South Carolina. She garnishes each bowl with a dollop of sour cream. Ingredients:
2 pounds beef top sirloin steak, cut into 1/2-inch cubes |
1 large onion, chopped |
1 large green pepper, chopped |
2 tablespoons olive oil |
3 medium potatoes, peeled and cubed |
3 medium carrots, chopped |
4 cups beef broth |
1 cup water |
2 tablespoons paprika |
1 tablespoon sugar |
1 to 2 teaspoons salt |
1/2 teaspoon pepper |
1/4 teaspoon cayenne pepper |
2 bay leaves |
1 can (28 ounces) crushed tomatoes |
1 can (6 ounces) tomato paste |
2 tablespoon caraway seeds |
sour cream |
Directions:
1. In a Dutch oven over medium-high heat, cook and stir the beef, onion and green pepper in oil until meat is browned on all sides; drain. Stir in the next 10 ingredients. bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender.
2. Stir in the tomatoes, tomato paste and caraway seeds. Cover and simmer 25-30 minutes longer or until meat is tender. Discard bay leaves. Top each serving with a dollop of sour cream. Yield: 16 servings.
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