Hungarian Beef & Barley Soup with Cheesy Paprika Bread
Hungarian Beef & Barley Soup
Ingredients
- 700 g beef chuck, cubed
- 1 cup pearl barley
- 2 tbsp oil or lard
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp Hungarian sweet paprika
- 1 tsp caraway seeds (optional)
- 2 carrots, sliced
- 1 parsnip or celery root, diced
- 1 green bell pepper, chopped
- 1 tomato, chopped (or ½ cup canned)
- Salt and black pepper, to taste
- 1.5–2 L beef broth or water
- Chopped parsley (optional)
Instructions
- Sauté onion in oil until soft. Remove from heat, stir in paprika.
- Add beef, garlic, caraway, salt, and pepper; return to heat and brown lightly.
- Add vegetables, barley, tomato, and broth.
- Simmer gently 1½–2 hours until beef and barley are tender.
- Adjust seasoning; sprinkle with parsley.
Cheesy Paprika Bread
Ingredients
- 300 g all-purpose flour
- 7 g dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tsp Hungarian sweet paprika
- 180 ml warm water
- 2 tbsp oil
- 100 g grated cheese (cheddar or semi-hard)
Instructions
- Dissolve yeast and sugar in warm water; rest 5 minutes.
- Mix flour, salt, paprika, add yeast mixture and oil; knead smooth.
- Fold in cheese, cover, rise 45 minutes.
- Shape loaf; bake at 180°C / 350°F for 30–35 minutes until golden.
Serve soup hot with slices of warm cheesy paprika bread.
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