Dutch Meat and Potato Soup

Dutch Meat And Potato Soup

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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


  • 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
  • 1
    garlic clove minced
  • 1 tsp
    sweet hungarian paprika
  • 2 Tbsp
  • 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


  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Dutch Meat and Potato Soup

Course/Dish: Beef Other Soups
Main Ingredient: Beef
Regional Style: American

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