Caraway Beef Soup Recipes

CARAWAY BEEF AND VEGETABLE SOUP

Steps:

• Cook bacon in 3-quart saucepan over medium heat until crisp. Add beef; cook and stir about 5 minutes or until brown.
• Stir in broth, tomatoes, water, chili sauce and caraway seed. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.
• Stir in remaining ingredients. Simmer 15 to 20 minutes or until beef and barley are tender.

CARAWAY BEEF SOUP

Steps:

• In a large pot, saute shin bones or steak in a small amount of oil, until they brown.
• Remove from pot and set aside.
• Saute onions, celery and carrots , until they begin to brown, about 5-7 minutes, over medium-high heat.
• Add garlic, and saute for another 1-2 minutes.
• Add water, whatever beef product your little heart has desired, and bring to a boil.
• Let it boil for several minutes until some of the "scum" has collected at the top.
• Now is the time to skim, skim, skim! Get rid of those impurities.
• Add all remaining ingredients at this point, let boil for about 5 minutes, then drop to a simmer for 1 1/2 - 2 hours.
• Serve with a good, crusty bread.

MUSHROOM-CARAWAY SOUP

Steps:

• Melt the butter in a saucepan over medium-low heat. Add the caraway seeds and cook until fragrant, about 1 minute. Add the mushrooms and cook, stirring, until they begin to wilt, about 5 minutes. Add 1/4 teaspoon salt, and pepper to taste. Add the carrots and broth, cover and bring to a simmer. Uncover and cook until the carrots are tender, 10 to 12 minutes. Season with salt and pepper.
• Meanwhile, combine the onion, vinegar and a pinch of salt in a bowl and let marinate while the soup simmers. Toast the bread.
• Divide the soup among bowls and top with sour cream and the marinated onion. Serve with the toast.

OLD WORLD BEEF GOULASH WITH CARAWAY AND ONIONS

Steps:

• Heat the vegetable oil or drippings in a large dutch oven or casserole dish.
• Add the onions and sautee over medium-high heat for 5-7 minutes until golden brown.
• Add garlic, caraway seeds, paprika, brown sugar and continue to cook and stir for an additional 3-4 minutes.
• Add the vinegar and heat for an additional 2-3 minutes to burn off the sharp flavor.
• Stir in tomatoes and beef stock and heat to a simmer.
• Set the pot aside to simmer over medium heat while browning the beef cubes separately in an another pan.
• Preheat the oven to 325 degrees.
• In a frying pan cook the bacon until softened and pale golden in color.
• Pat the beef cubes dry and add in batches to the bacon mixture.
• Brown the beef on all sides adding the salt, cayenne and black pepper.
• When each batch is browned transfer it to the the dutch oven or casserole dish.
• Cover and bake for 2 hours or until the meat is very tender.
• Remove the dish from the oven and skim off any extra fat from the surface.
• Whisk together the sour cream and flour until well blended and gently stir into the goulash.
• Add parsley for garnish at time of serving.

CARAWAY BEEF ROAST

Steps:

• In an ovenproof Dutch oven over medium heat, brown roast in oil on all sides; drain. , In a small bowl, combine the hot water and bouillon; add the ketchup, onion, Worcestershire sauce, caraway, salt and pepper. Pour over roast. Add bay leaves. , Cover and bake at 325° for 3 hours or until tender. Remove roast to serving platter; keep warm. , In a small bowl, combine flour and cold water until smooth. Stir into pan juices; bring to a boil. Cook and stir for 1-2 minutes or until thickened, adding water to thin if necessary. Discard bay leaves. Serve with cooked potatoes and carrots if desired.

RED CABBAGE, APPLE AND CARAWAY SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat. Add onion and sauté until golden, about 5 minutes. Reduce heat to medium. Add apples and sautéuntil tender, about 4 minutes. Add cabbage and sautéuntil beginning to soften, about 6 minutes. Add caraway seeds and stir 1 minute. Add broth, wine, vinegar and honey. Bring to boil. Reduce heat to medium-low; cover and simmer 30 minutes. Uncover and simmer until cabbage is very tender, about 30 minutes longer. Season soup to taste with salt and pepper. (Can be prepared 6 hours ahead. Refrigerate. Rewarm soup over medium heat before continuing.)
• Ladle soup into bowls. Top each bowl with dollop of sour cream. Sprinkle with parsley and serve.

HUNGARIAN-STYLE BEEF WITH BELL PEPPERS AND CARAWAY

Steps:

• Toss beef with paprika, salt, and pepper in large bowl to coat. Heat 2 tablespoons oil in large nonstick skillet over high heat. Add garlic and caraway seeds; stir 30 seconds. Add peppers; toss 1 minute.
• Add broth. Cover; cook until peppers are crisp-tender, about 4 minutes. Using tongs, transfer garlic and peppers to bowl. Add remaining 1 tablespoon oil and beef to skillet; sauté until beef is no longer pink outside, about 2 minutes. Mix in tomato paste and vinegar. Return half of peppers to skillet. Toss until beef is medium-rare, about 3 minutes. Season with salt and pepper. Transfer to platter; top with remaining bell peppers.

CARAWAY SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder, caraway seeds and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg and milk; stir into dry ingredients just until moistened. , Turn onto a floured surface; gently knead 6-8 times. Transfer dough to a greased baking sheet; pat into an 8-in. circle. Cut into eight wedges, but do not separate. Bake at 400° for 17-22 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

BEEF GOULASH SOUP

Steps:

• Heat the oil in a large pan, add the onion and garlic, and fry for 5 mins until starting to colour. Stir in the beef, increase the heat and fry, stirring, to brown it.
• Add the caraway and paprika, stir well, then tip in the tomatoes and stock. Cover and leave to cook gently for 30 mins.
• Stir in the sweet potato and green pepper, cover and cook for 20 mins more or until tender. Allow to cool a little, then serve topped with the yogurt and parsley (if the soup is too hot, it will kill the beneficial bacteria in the yogurt).