| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Hungarian |
|
8 |
Servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 2 |
|
Cloves garlic; crushed |
| 2 |
md |
Onions; chopped |
| 1 |
lb |
Ground beef |
| 1 |
tb |
Salt |
| 15 |
oz |
Diced tomatoes; + juice |
| 4 |
c |
Beef broth |
| 4 |
c |
Chicken broth |
| 1 |
tb |
Chili powder |
| 5 |
c |
Cabbage; chopped |
| 1 |
lg |
Potato; peeled & cut in bite-size pieces |
| 1/2 |
c |
Rice; uncooked |
| 15 |
oz |
Red kidney beans; + juice |
| 1 |
ts |
Ground black pepper; or to taste |
INSTRUCTIONS
Heat oil in Dutch oven over medium heat and add garlic and onions. Cook and
stir for 3 minutes until onions are transparent. Add ground beef and cook
over medium-high heat until browned, about 10-12 minutes, stirring
infrequently to ensure larger pieces. Add salt and cook for 3 minutes. Add
tomatoes, broth and chili powder. Bring to a boil and add cabbage.
Cover and simmer on low heat for 30 minutes. Skim off excess fat and add
potato, rice and beans. Cover and simmer for 15-20 minutes until rice is
done. Add pepper to taste. Soup freezes well.
Recipe by: Aldo Fabbri in The Atlanta Constitution, 4/23/98
Posted to MC-Recipe Digest by snardo@OnRamp.NET on May 12, 1998
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