1 regular size chuck roast, or 1 package soup meat
3 to 4 regular size carrots
6 to 8 Irish potatoes
3 to 4 stalks celery
1 onion
1 green pepper
Parsley
1 package egg noodles, very thin ones
Salt
Pepper
Instructions
Place roast in pot on stove; cover with water. Keep enough water in roast at all times to make a broth.
Peel and cut up carrots and potatoes; cut up celery, 1/2 of onion and 1/4 of green pepper. Place all vegetables in pot with roast. When roast is almost done, add parsley, along with salt and pepper to season.
Cook roast and vegetables until done (tender meat and vegetables.
Boil noodles separately; drain noodles until all water is gone. Put noodles in separate bowls; pour soup mixture over them. Cut up roast; serve in soup or serve roast separately on the side.
Originally Submitted
11/29/2008
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