Wednesday, October 28, 2015

Soup of the Day... Goulash Soup with Red Peppers and Cabbage



A spoon does not know the taste of soup, nor a learned fool the taste of wisdom. ~~Welsh expression

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.
Goulash Soup with Red Peppers and Cabbage 
Adapted from recipe found on kalynskitchen

Makes 2 quarts 

Ingredients: 

2 onions, cut half both ways, then in thick slivers 

2 tsp. finely minced garlic 

2 T sweet Hungarian Paprika 

1 T hot Hungarian Paprika 

1/2 tsp. crushed caraway seed (optional) 

4 cups homemade beef stock (or 3 cans, 14 oz. each) 

3 cups roasted tomatoes or 2 cans(14.5 oz.) diced tomatoes 

2 cups finely diced cabbage 

1 lb. lean ground beef, browned and drained well. 

1 jar (12 oz.) roasted red peppers, diced into 1 inch pieces 

sour cream for serving 

Instructions: Add onions, garlic, paprika, caraway seed (if using), cooked ground beef, roasted tomatoes, cabbage, beef stock, roasted red peppers, and 2 cups water to soup pot and start to simmer. Simmer for 30 mins. Using slotted spoon, divide solid ingredients between the 2 quart jars. Add soup liquid to 1 inch headspace. Wipe rims, assemble lids and process in a pressure canner for 90 mins for quarts (75 mins for pints) at 10 lbs of pressure. 

Serve hot, garnished with sour cream. This freezes very well.

Tomorrow's Soup of the Day... Habitant Soup

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