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Hungarian Paprika Noodle Soup

creative.chef's picture
Ingredients
  Beef neck bones 1 Pound
  Vegetable oil/Bacon fat 2 Tablespoon
  Water 6 Cup (96 tbs)
  Potatoes 4 Medium, cubed
  Onions 2 , finely chopped
  Paprika 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Red pepper 1 , cored and cubed
  Green pepper 1 , cored and cubed
  Egg noodles/Lasagna noodles 1⁄2 Pound, cooked according to package directions, and drained
Directions

MAKING
1) In a non-stick pan, heat oil and brown the beef neck bones.
2) Transfer the bones in a slow cooker.
3) In the same non-stick pan, pour in ½ cup of water and boil stirring continuously to scrape the browned bits.
4) Pour the bits to the meat along with the remaining water, potatoes, onions, paprika, and salt.
5) Put the lid on and simmer for 8 hours.
6) Take the neck bone out of the soup and chop the meat.

FINALIZING
7) Return the chopped meat to the soup with the pepper and noodles.
8) Raise the heat and allow to cook for 10 minutes.

SERVING
9) Serve hot garnished with chopped parsley and freshly sliced bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Paprika
Interest: 
Everyday, Healthy
Preparation Time: 
25 Minutes
Servings: 
6

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