An old Hungarian recipe for a really tasty meat soup.
– 2 lbs. of beef, salt, black pepper, garlic powder, 2 carrots, 2 parsnips, 2 celery stalks and dry soup noodles.
Purchase a couple of pounds of beef. (In this case we used chuck pot roast.)
Trim away all the outer fat.
Cut the meat into smaller chunks.
Place the meat bits into a pot...
...and fill halfway with water.
Let this simmer for about three hours until the meat is tender.
Skim off all the meat froth.
The meat should be soft and the water should be brown.
Remove meat chunks from water.
Strain the water into a temporary pot.
Soup water should be fairly debris-free.
Pour the strained soup back into first pot.
Put the meat back into the soup.
Select some carrots, parsnips and celery stalks.
Clean them and chop them into halves...
...and add them into the soup.
Take some salt, garlic and black pepper...
Add about a teaspoon of salt.
Add some garlic salt.
Finish the spices with a little black pepper.
Cook the soup for about fifteen minutes until the vegetables get soft.
Bring out your dried noodles...
...and add some of the noodles into a small pot with water.
Boil until the noodles are soft.
Drain the noodles.
Add the cooked noodles into the soup.
Soup should look something like this.
Any extra cooked meat or vegetables can be added back to the soup.
The soup is ready to enjoy.