Hungarian beef soup with vegetables "Pusta"
4 servings
180 minutes
Hungarian beef and vegetable soup 'Pusta' is a fragrant and hearty dish from the heart of Hungary. Its origin is linked to the endless plains of Pusta, where shepherds cooked hearty soups over an open fire using available ingredients. This soup features a vibrant taste of tomatoes, sweet peppers, and spices, creating a harmony of spiciness and tenderness. The beef adds richness to the dish, while herbs and sheep cheese provide freshness and a light creaminess. Adding pasta makes it even more nutritious. Serving it with crispy bread enhances the flavor and offers a cozy enjoyment of traditional Hungarian cuisine.
1
Cut the beef into slices and fry with onion and garlic in vegetable oil.
- Beef: 300 g
- Onion: 1 head
- Garlic: 2 cloves
2
Clean the peppers from seeds, cut them into strips, and add to the meat.
- Sweet pepper (capsicum): 2 pieces
3
Peel the tomatoes, chop them into small pieces, and add to the meat. Simmer for 10 minutes. Add salt and pepper.
- Tomatoes: 500 g
- Salt: to taste
- Ground black pepper: to taste
4
Pour broth into the stewed mixture. Add paprika, cumin, and thyme. Bring to a boil and cook for 15 minutes.
- Paprika: 1 teaspoon
- Caraway: to taste
- Thyme: to taste
5
Add pasta to the soup and cook until done.
- Pasta: 100 g
6
Sprinkle the soup with chopped greens, green onions, and cheese.
- Fresh herbs: 1 bunch
- Spring onion: 1 bunch
- Sheep's milk cheese: 50 g
