Hungarian Soup

• 1 pound Beef Stew Meat (or Chopped Top Sirloin Works Well, Too)
• 2 teaspoons Olive Oil
• 1 whole Onion, Chopped
• 8 cups Water
• 4 teaspoons Beef Bouillon (chicken Flavor Works, Too)
• 2 cans (14.5 Oz. Can) Chopped Tomatoes With Chilies, Undrained
• 2 whole Carrots, Chopped Thin
• 2 cloves Garlic, Minced
• 2 teaspoons Cocoa Powder, Unsweetened
• 10 ounces, weight Cabbage, Finely Chopped (I Use A Bag Of Angel Hair Cut Cabbage)
• 1-1/2 Tablespoon Paprika
• 2 ounces, weight Noodles, Uncooked (OPTIONAL!)

1. 1) Heat oil in a stock pot; cook beef until brown (about 5-6 minutes); add onion and cook until tender (about 3 more minutes).
2. 2) Add water, bouillon, tomatoes, carrots, garlic, and cocoa powder; stir and bring to a boil; reduce heat and simmer (uncovered) until beef is tender (about 25 minutes).
3. 3) Add cabbage and paprika (and noodles, if using). Simmer uncovered for another 5 minutes (or until noodles are done, if using) and serve!
4. Serving suggestions:
5. * Top with cheese, sour cream, and/or fresh parsley
6. * Serve with a romaine salad and/or fresh bread
7. Variations:
8. * Use regular canned tomatoes to avoid heat from chiles
9. * Substiute some of the water with broth, and omit bouillon
10. * Add homemade noodles to get more of a stew than a soup (check out my recipe box for a noodle recipe)
11. * Cut recipe in half to decrease some of the cook time

olive oil, onion, water, chicken flavor, tomatoes, carrots, garlic, cocoa, weight cabbage, paprika, weight noodles

Taken from tastykitchen.com/recipes/soups/hungarian-soup/ (may not work)