Soups Recipes - Hungarian Chowder

Ingredients

• 1 small boned breast of lamb

• 4 potatoes, diced

• 2 carrots, diced

• 2 onions, finely chopped

• 1 green pepper, diced

• 1 garlic clove, crushed

• 15ml/1 tbsp oil

• 15ml/1 tsp paprika

• 400g/1 large can chopped tomatoes

• 15ml/1 tbsp tomato puree (paste)

• salt and freshly ground black pepper

• 1.2 liters/2 pts/5 cups chicken or lamb stock

• 50g/1/2 cup short-cut macaroni

• 15ml/1 tbsp plain (all-purpose) flour

• 30ml/2 tbsp water

• chopped parsley

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Method:

1. Discard as much fat as possible from the lamb and cut the meat into small pieces.

2. Fry the meat, the prepared vegetables and the garlic in the oil, stirring for 3 minutes. Add the paprika and fry for 1 minute.

3. Stir in the tomatoes, puree, a little salt and pepper and the stock. Bring to the boil, reduce the heat, cover and simmer gently for 40 minutes.

4. Add the macaroni and cook for a further 10 minutes. Blend the flour with the water, stir into the soup, bring to the boil and cook for 2 minutes, stirring.

5. Taste and re-season if necessary, garnish with the parsley and serve.