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Hexensuppen Recipe

A while back, I asked the comm for some help in tracking down a recipe for "Hexensuppen" or Witches' Soup, a beef and tomato based soup with pickled vegetables and cream cheese. With some help from you lovely folks, I was able to work out a recipe that makes a fantastic winter soup. Here 'tis.

Witches’ Soup (Hexensuppen)

2 tbsp. vegetable oil
1 1/2 lbs. beef roast, cut into 1/2 inch cubes
2 med. onions, chopped
1 22 oz jar of Hungarian pickled salad (Cabbage, red peppers, carrots, garlic)
1 cup button mushrooms, quartered
3 tablespoons Hungarian paprika
2 tablespoons salt
1/4 tablespoon pepper
1/3 cup tomato sauce
24 oz beef broth
8 oz cream cheese
1 cup heavy cream

Heat oil in Dutch oven or stockpot until hot. Cook and stir beef and onions in hot oil until brown. Add Pickled Salad (do not drain it), paprika, salt, pepper, tomato sauce and broth. Heat to boiling, then reduce heat to low. Cover and simmer at least 1 hour.

Remove soup from heat and add cream cheese and cream, stirring until cream cheese melts. Turn heat to low and return the soup to the heat, simmering for 15-30 minutes more. Serve hot.

Cook's Note: You can add Tabasco sauce if you like things really hot, but speaking as lover of hot foods, I added a very small amount to my soup and it was almost too hot for me. You may want to have it on the side so people can adjust the soup's spice heat to their liking.


( 6 comments — Leave a comment )
Dec. 14th, 2009 10:43 pm (UTC)
This looks amazing! I can't wait to try it at home. Thank you!
Dec. 14th, 2009 11:24 pm (UTC)
Thank You!
Dec. 14th, 2009 11:52 pm (UTC)
This looks wonderful. Thank you so much for sharing your final recipe from the search. :)
Dec. 15th, 2009 02:39 am (UTC)
Haha! I love your icon/avatar! XD
Oct. 23rd, 2012 03:11 am (UTC)
Hi! I think perhaps your spice amounts might be teaspoons rather than tablespoons. In the German recipes I've found, the abbreviation for the spice amounts for that much meat is TL - which stands for "teeloeffel" - teaspoon. It's capitalized because it's a noun, not because it's Tablespoon, like the American convention. That would probably explain why it didn't need any added tabasco to be spicy!
Oct. 31st, 2012 06:04 pm (UTC)
I was not able to find any Hungarian pickled salad so I used Italian giardiniera. Hungarian salad is shredded while giardiniera is in chunks. That might explain why my soup tasted so much of vinegar. I would recommend reserving the liquid from the pickled salad to add as needed.

I did not add any salt. Two tablespoons is a lot of salt and there was enough salt in the pickled salad. I used the whole three tablespoons of paprika, and just a bit of ground pepper.

Everyone said it was very vinegary, a Sauerbraten soup. But they ate it up. It goes well with a hearty crusty bread.
( 6 comments — Leave a comment )


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