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“Really hearty soup for those cold nights! (source: supermarket flyer)”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in large Dutch oven over medium-high heat.
  2. Add beef and brown on all sides for 5 minutes.
  3. Transfer to a plate; set aside.
  4. Add onion and garlic and cook for 5 minutes.
  5. Add beef, flour and paprika; cook, stirring constantly, for 3 minutes.
  6. Stir in tomato paste until smooth.
  7. Add chicken broth and water, tomatoes and reserved juice, carrots, bay leaf, marjoram, caraway seeds, and pepper.
  8. Bring to a boil; reduce heat and simmer, stirring occasionally, for 30 minutes.
  9. Add macaroni and simmer until beef is just tender and vegetables are cooked through, about 20-30 minutes.
  10. Remove bay leaf.
  11. Top each serving with sour cream.

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