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.