Monday, January 7, 2013
One recipe that I repeat every winter is this one, Jaeger Suppe. It tastes very similar to what we often ate in Germany when we lived there. It is simple to put together and I have changed the original in several ways.
The original recipe was a $15,000 winner in a National Beef Contest cook off in 1992. The winner was from Minneapolis and the recipe was printed in the Minneapolis newspaper back in that year. I hope you will get out your large pot and enjoy this German flavor soup. By the way, Jaeger means "hunter" in German. Venison would be a perfect meat to substitute for the beef. I also added mushrooms because that just sounds more hunter-like to me. Enjoy.
Jaeger Suppe - Hunter's Soup
Makes 8 to 10 servings.
2 teaspoons vegetable oil
1 large, sweet onion, chopped
2 cloves garlic, minced
1 large green pepper, seeded and chopped
2 pounds top sirloin beef butt steak, trimmed and cut into 1/2 inch cubes
2 cans (28 ounces each) tomatoes with juice
1 (12 ounce) can tomato paste
1 cup white wine
3-4 cups beef stock
3 potatoes, peeled and cut into 1/2 inch cubes
3 carrots, peeled and sliced into 1/2 inch pieces
Sliced crimini mushrooms...as many as you like
3 tablespoons Hungarian paprika
1 teaspoon caraway seeds, crushed between your palms
1 teaspoon black pepper
1 teaspoon salt
2 whole bay leaves
1/4 teaspoon cayenne pepper
12 ounces light dairy sour cream or yogurt for garnish
Fresh minced parsley for garnish
In large Dutch oven or stock pot, heat oil. Brown beef on all sides. Remove from pot. Cook onion, garlic and green pepper for about 5 minutes, or until softened. Add the beef back into the pot and add the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours. Remove bay leaves. Ladle soup into a large bowl. Garnish with a dollop of sour cream or yogurt. Sprinkle with fresh minced parsley. Serve with light or dark rye bread.