even though we’ve just passed the middle of Winter, and technically downhill to Summer, theres still plenty more chilly evenings in store for us where we will be needing soups like these to warm and cheer us up.
Theres not much more to say about this soup, only that its DELICIOUS, Hearty and full of flavour. Add less stock, a few potatoes and peas and you will have yourselves the most delicious Hungarian stew. The homemade dumplings are quick and easy to make and really adds something special to this one pot wonder.
Preparation time: 15 minutes
Cooking time: 1 ½ – 2 hours
2 onions, finely chopped
4 cloves of garlic, crushed
2 sprigs thyme
1 bay leaf
1 dried chilli
2 carrots, peeled and roughly chopped
2 celery stalks, washed and roughly chopped
1 tsp (5ml) smoked paprika
400g beef cubes, free range
1 small tin (70g) tomato paste
5 cups (1.25l) good quality beef stock
Salt and freshly ground pepper
Sour cream to serve (optional)
For the dumplings:
120g self raising flour
1 tsp (5ml) baking powder
Salt and pepper
60g cheddar cheese, grated
Small hand full of chives, roughly chopped
½ cup (125ml) plain yoghurt
Heat a little olive oil in a heavy based pot and sauté onions, garlic, thyme, bay leaf, chili, carrots and celery for a couple of minutes or until vegetables have softened slightly.
Add the smoked paprika and continue to sauté for a further 2 minutes or until fragrant.
Add the beef cubes and brown well.
Stir in the tomato paste and once everything’s well coated, add the beef stock. Cover with lid and simmer slowly for about 1 1/2 – 2 hours or until the beef is tender.
To make the dumplings: Place flour, baking powder and salt into a bowl and using your fingers, rub in the butter, until mixture resembles breadcrumbs.
Add cheese, chives and yoghurt and mix to combine.
20 minutes before the soup is ready, drop spoonfuls of dumpling mix into the soup, the cover with lid and allow to steam for about 20 minutes or until cooked through.
Serve immediately with a dollop of sour cream.
Tip: You can make this soup go further by adding cubed potatoes and peas 20 minutes toward the end of cooking.
This recipe was especially developed for Crush Online
Photographer: Matthew Ibbotson
Recipe and food styling: Luisa Farelo Hayes
Assistant food stylist: Megan Daniels