Jager Beef Soup

Jager Beef Soup
4.3 from 4 ratings
This healthy, hearty beef soup recipe has a touch of sour cream in it for a creaminess you won't be able to resist.This recipe by Jeanne Jones originally appeared in The Chicago Tribune.
Prep Time
Cook Time
Total time: 2.15 hours
  • 2 1/4 pound pounds well-trimmed boneless beef chuck shoulder or top sirloin steak, cut into 1/2-inch cubes
  • 1 teaspoon vegetable oil
  • 1 large onion, preferably sweet, chopped
  • 1 large green bell pepper, chopped
  • 1 can (28 ounces) tomatoes in juice, undrained, coarsely chopped
  • 1 can (about 14 ounces) beef broth
  • 1 can (6 ounces) tomato paste
  • 1 cup each: dry white wine, water
  • 1 medium baking potatoes, peeled if desired, cut into 1/2-inch cubes
  • 3 medium carrots, cut into 1/2-inch slices
  • 3 tablespoon each: sugar, sweet hungarian paprika
  • 1 teaspoon each: salt, caraway seed, pepper
  • 2 bay leaves
  • 1/4 teaspoon ground red pepper
  • 12 ounce reduced-calorie sour cream or non-fat plain yogurt
  • minced parsley
  1. Brown beef cubes in oil in large Dutch oven over medium heat.
  2. Add onion and bell pepper; cook 5 minutes, stirring occasionally.
  3. Add tomatoes, beef broth, tomato paste, wine, water, potatoes, carrots, sugar, paprika, salt, caraway seed, pepper, bay leaves and red pepper.
  4. Heat to a boil; reduce heat.
  5. Cover and simmer 1 1/2 hours or until beef is tender.
  6. Discard bay leaves.
  7. To serve, ladle into serving bowls and top with sour cream or yogurt.
  8. Garnish with parsley.