Name: Hungarian Goulash Soup
Yield: Makes 6 servings
Ingredients: 3 tablespoons olive oil; 1 onion, chopped; 1 1/2 teaspoons caraway seeds; 1 pound beef shoulder, fat trimmed, cut into 1 1/2-inch pieces; 3 tablespoons Hungarian sweet paprika; 10 cups canned beef broth; 1 12-ounce russet potato, peeled, cut into 1-inch pieces; 1 parsnip, peeled, chopped; 1 carrot, peeled, chopped; 3 garlic cloves, minced; 2 tomatoes, chopped; 1 celery stalk, chopped; 1 green bell pepper, cut into matchstick-size strips; 1/2 cup chopped fresh parsley; 6 tablespoons sour cream

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Hungarian Goulash SoupBrian Leatart

Pureeing half of the soup (including the meat) gives it a denser consistency. While most Hungarian cooks do not top goulash with sour cream, go ahead; it adds a nice creaminess and tang.

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