Dutch Meat and Potato Soup

Name: Dutch Meat and Potato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 2 Tbsp unsalted butter; 1 Tbsp olive oil; 1 lb lean beef chuck cut into 1/2 inch cubes; 2 large onions chopped; 1 tsp carraway seeds; 1/2 tsp thyme; 1 garlic clove minced; 1 tsp sweet hungarian paprika; 2 Tbsp flour; 3 Tbsp red ine vinegar; 7 c beef broth; 3 medium-size potatoes peeled, and cut into 1/2 inch cubes; 2 Tbsp fresh chives chopped; salt and pepper to taste

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By donna clark
@donnacl

this is a nice light soup that is filling without being to heavy.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

15 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

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2 Tbsp

unsalted butter
1 Tbsp

olive oil
1 lb

lean beef chuck cut into 1/2 inch cubes
2

large onions chopped
1 tsp

carraway seeds
1/2 tsp

thyme
1

garlic clove minced
1 tsp

sweet hungarian paprika
2 Tbsp

flour
3 Tbsp

red ine vinegar
7 c

beef broth
3

medium-size potatoes peeled, and cut into 1/2 inch cubes
2 Tbsp

fresh chives chopped
·

salt and pepper to taste

How to Make Dutch Meat and Potato Soup

Step-by-Step

Heat the butter and oil over medium-high heat in a large saucepan or soup pot. Add the beef and onions, and cook stirring occasionally, until the onions are golden.
Lower the heat to medium-low. Add the caraway, thyme, and garlic. Sprinkle in the paprika and flour, and cook stirring until they are well blended. Stir in the vinegar.
Gradually stir in 2 cups of the broth. Pour in the remaining broth, bring to a boil, lower the heat and simmer uncovered for 45 minutes or until the beef is almost tender. Add the potatoes and cook 30 minutes, or until the beef and potatoes are tender. Taste for seasoning before adding salt. Sptinkle with chopped chives and serve.

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