Hungarian Beef Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 pot roast (chuck roast) - approx 1 pound1 pound carrots - peeled and cut into coins8 small potatoes - cut into large chunks3 quarts tomato juice1 large onion - peeled1 head of cabbage - cut in halfsalt/pepper
Fill a large stock pot about 2/3 of the way up with water. Place the cabbage, beef roast, tomato juice, celery, onion and parsley in the pot. Season with salt and pepper. Simmer for 4-6 hours (keep the lid on the pot).
After the stock has cooked, strain it through a sieve, reserving the meat. Place the meat back into the stock. Add the carrots and potatoes. Simmer for 20-30 minutes or until carrots are tender.
Serve with extra fine egg noodles.
Number of Servings: 10
Recipe submitted by SparkPeople user GNEISS_GIRL.
After the stock has cooked, strain it through a sieve, reserving the meat. Place the meat back into the stock. Add the carrots and potatoes. Simmer for 20-30 minutes or until carrots are tender.
Serve with extra fine egg noodles.
Number of Servings: 10
Recipe submitted by SparkPeople user GNEISS_GIRL.
Nutritional Info Amount Per Serving
- Calories: 426.8
- Total Fat: 8.0 g
- Cholesterol: 60.3 mg
- Sodium: 289.1 mg
- Total Carbs: 71.0 g
- Dietary Fiber: 8.5 g
- Protein: 19.7 g
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