Dutch Meat and Potato Soup

Dutch Meat And Potato Soup Recipe

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donna clark


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

★★★★★ 1 vote
15 Min
40 Min
Stove Top


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2 Tbsp
unsalted butter
1 Tbsp
olive oil
1 lb
lean beef chuck cut into 1/2 inch cubes
large onions chopped
1 tsp
carraway seeds
1/2 tsp
garlic clove minced
1 tsp
sweet hungarian paprika
2 Tbsp
3 Tbsp
red ine vinegar
7 c
beef broth
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


  • 1Heat 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.
  • 2Lower 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.
  • 3Gradually 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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About Dutch Meat and Potato Soup

Course/Dish: Beef, Other Soups
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Dairy Free, Low Carb
Other Tags: Quick & Easy, For Kids, Healthy

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