I first tasted this soup last year.
It was in a tiny restaurant located in a Hungarian town called Eger.
After a day of sightseeing my boyfriend and I had finally decided to get something to eat.
While walking we came across a small and typical local restaurant. We decided to have a dinner there.
Sitting down at the table, I was already starving. I decided to order a soup as a starter before the main course.
When the soup I ordered arrived to my table a sensational smell of tarragon hit me by surprise. I started to eat and probably after every spoonful I was saying “delicious” 🙂 This soup turned out to be extremely filling. After eating it I managed to have the main course with difficulties.
When I came back home I recreated the recipe for that soup.
By now I think that this soup has become one of my favorite soups – for me its taste is the most delicious one I could imagine.
Ingredients for beef soup.
- 500 g of beef
- 3 medium carrots
- 2 medium parsley
- 1 small celery
- 1 big onion
- 250 g of mushrooms
- 100 g of wild mushrooms (a mix of: chanterelle mushrooms, boletus, porcini mushrooms or other wild mushrooms, can use frozen ones)
- 1 spoon of tomato puree
- 1/2 tea spoon of black pepper
- 1 spoon of tarragon
- 1 i 1/2 spoon of salt
- 2 garlic cloves
- 1/2 tea spoon of paprika (sweet)
- 2 i 1/2 liters of water
- 1/3 cup of spätzle
- 1/3 double cream
- sour cream and bread for serving
How to prepare rich beef soup.
Cut the beef into small pieces (about 2 by 2 cm). Put them into a large pot and cook over low heat for about 4 -5 minutes. After 5 minutes, add the chopped onion and continue frying for another 3 minutes. Pour the water and with it add the cut mushrooms, carrots, parsley and celery. Also add the minced garlic, tarragon, salt, pepper and paprika. Simmer until the beef is tender (about one and a half hours). Once the meat is soft, add the spätzle , tomato puree and cream. Cook for around 10 minutes. Serve with bread and sour cream.
Good to know when making beef soup.
When it comes to choosing beef, use a piece that is best suited for this soup so shoulder, neck, shin, streak or a leg. Instead you can also use venison – its meat is more tender.
Do You like beef? Check our recipe for Steak tartare