Posts tagged: Tomato Juice

Hungarian Lazy Woman Soup and Dumplings

By , March 27, 2012

Submitted by Pamela F.

Hungarian Lazy Woman Soup and Dumplings 300x225 Hungarian Lazy Woman Soup and DumplingsThe Hungarian Soup:

Ingredients:

  • 1 ½ pounds – Round Beef Steak (if you prefer, you may use Chicken) Veggies are 1 cup each of fresh: Cauliflower, Broccoli, (you may add others if you wish. Cabbage will take over this broth though.)
  • 3 – large Carrots
  • 1 – Red Pepper (sliced in half)
  • 4 – Celery stalks
  • 1 – Medium Onion
  • 4 – Potatoes
  • ¼ cup – Soy Sauce (our secret ingrediant)
  • 3 tbs – Hungarian Paprika (or any Paprika)
  • 1 – Quart of regular Tomato Juice (not V8)
  • 2 – cups of water (Note: You may add more if the Dumplings makes it to rich.) Salt and Pepper to taste

Instructions:

  1. Do not cut up the vegetables. Just throw them all into the Instant pot with the seasonings and Beef Steak.
  2. Put on the lid and set the Instant Pot cook for 35 minutes on the “Meat” setting.
  3. Release steam and carefully take out all vegetables and Beef Steak. You want a smooth soup. You may blend them up if you wish and re-add them. In this soup though, I typically save them for some another soup and freeze them.
  4. Cut up the Beef Steak and add it back in the broth.
  5. Sent the Instant Pot to Sauté and let the broth heat up and simmer.
  6. Add the dumplings. (Directions below)

The Hungarian Dumplings:

While the soup is cooking – you will want to make the dumplings. (You may cut this recipe in half if you wish)

Ingredients:

  • 1 – stick of Butter softened
  • 12 – Eggs
  • 1 – softened large Potato (you may use ½ cup of Instant potato too)
  • 3-5 – cps Flour
  • ½ tsp – each – Paprika, Garlic and Onion powder
  • 1 1/2 – tsp – Salt
  • ¼ tsp – Pepper

Instructions:

  1. Whip up the butter until lightly fluffy
  2. Add the rest of the ingredients one at a time and mix them until a soft dough-ball starts to form. You want your dough to be slightly sticky to the touch so only add enough flour to form a very soft dough. Mix (or knead) until the dough is smooth.
  3. When the finished soup broth is simmering on the Sauté setting, drop the Dumplings into the hot Broth with a teaspoon. I use two of them. One to grab dough, the other to push it off the spoon. Make sure the Soup remains simmering. In other words, don’t drop them to fast or they will stick together and cause the soup to cool.
  4. Once fully cooked, the Dumplings will float. Continue cooking for another 15 minutes to let the soup flavorings absorb into the wonderful Dumplings!

Note: I top my soup with a sprinkle of Parsley and a dollop Sour Cream! You may add cheese too. :-)

Enjoy!