Best Caraway Sour Cream Soup Recipes

Hungarian Goulash with Caraway and Sour Cream image

Provided by MarieRynr

Categories Meat

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 -6 slices side bacon
3 -4 onions, minced
1/4 cup sweet Hungarian paprika
1/2 teaspoon caraway seed, crushed
2 lbs round steaks or 2 lbs chuck steaks, sliced into thin strips
2 1/2 cups chopped peeled tomatoes, fresh or canned
salt and pepper
2 -3 potatoes, peeled and diced
1 cup sour cream, to serve

Steps:

Cook bacon until crisp, then crumble and set aside.
Add onions to skillet and brown on medium low in drippings.
Stir in paprika and caraway seed.
Cook for 10 to 15 seconds, stirring.
Add meat.
Stir to coat evenly withpaprika.
Add 2 cups of the tomatoes, cover and simmer for 1 hour, until meat is almost tender.
Season to taste with salt and pepper.
Add potato and cook 25 minutes more, until potatoes and meat are both tender.
Stir in reserved tomatoes and heat thru.
Sprinkle with reserved bacon and serve with sour cream if desired.

Red Cabbage, Apple and Caraway Soup image

Yield Makes 6 servings

Number Of Ingredients 11

2 tablespoons (1/4 stick) butter
1 large onion, finely chopped
3 medium Granny Smith apples, peeled, cored, thinly sliced
4 cups chopped red cabbage (about 12 ounces)
2 teaspoons caraway seeds
3 14 1/2-ounce cans beef broth
2 cups dry red wine
2 tablespoons balsamic vinegar
1 tablespoon honey
Sour cream
Chopped fresh parsley

Steps:

Melt butter in heavy large pot over medium-high heat. Add onion and sauté until golden, about 5 minutes. Reduce heat to medium. Add apples and sautéuntil tender, about 4 minutes. Add cabbage and sautéuntil beginning to soften, about 6 minutes. Add caraway seeds and stir 1 minute. Add broth, wine, vinegar and honey. Bring to boil. Reduce heat to medium-low; cover and simmer 30 minutes. Uncover and simmer until cabbage is very tender, about 30 minutes longer. Season soup to taste with salt and pepper. (Can be prepared 6 hours ahead. Refrigerate. Rewarm soup over medium heat before continuing.)
Ladle soup into bowls. Top each bowl with dollop of sour cream. Sprinkle with parsley and serve.

Pork, Onions and Beer in a Creamy Caraway Sauce image

Provided by SarasotaCook

Categories < 60 Mins

Time 50m

Yield 4 Chops, 4 serving(s)

Number Of Ingredients 12

4 pork loin chops (1 1/4 - 1/2-inch thick)
1/2 cup flour
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon butter
1 tablespoon olive oil
2 cups dark beer (you don't want to do a heavy stout or ale which can be a bit bitter, I prefer Michelob Dark or Amber)
2/3 cup sour cream (no low fat)
1 large onion (cut in half and thin sliced)
3/4 teaspoon caraway seed (You can use a bit more or less according to your taste)
1 tablespoon fresh parsley, chopped

Steps:

Pork -- In a large baggie or you can use a small bowl or pie plate and add the flour, salt, pepper and thyme and dredge the pork in it to get a light coating of flour. Then in a large heavy saute pan, I like my cast iron, but any heavy pan will work fine. I DO NOT like to use Non Stick for this. Heat up the oil and butter to medium high to high heat and saute the pork on each side until golden brown. Don't forget they are going to continue cooking in the beer so it is not necessary to cook them all the way through.
Sauce -- Remove the chops just for a minute while you lightly saute the onions. They only need to be cooked for just a couple of minutes. Then add the beer scraping up the bits from the bottom of the pan. Return the pork chops back to the pan and cover and reduce the heat to simmer and cook approximately 30 minutes. The last 5 minutes remove the cover so the beer can reduce a bit.
Finishing -- Add the sour cream, salt, pepper, caraway seeds and parsley and cook another couple of minutes until everything is heated through.
Serve -- As I mentioned, I like to serve this over spaetzle, but butter noodles, potato pancakes, even rice or mashed potatoes. Drizzle the sauce and onions over the chops.

Nutrition Facts : Calories 519.5, Fat 34.4, SaturatedFat 14.8, Cholesterol 93.3, Sodium 321.8, Carbohydrate 22, Fiber 1.2, Sugar 1.7, Protein 21.9

Mushroom Caraway Soup image

Provided by Food Network

Categories main-dish

Number Of Ingredients 10

1 tablespoon olive oil
one 10-ounce package mushrooms, sliced
3 scallions
4 cups chicken broth
3 medium red potatoes, scrubbed and cut into 1 inch chunks
1/2 cup dry white wine
1 teaspoon dried thyme leaves, crumbled
1 teaspoon caraway seeds, crushed
1/4 teaspoon salt
1/4 cup half-and-half

Steps:

In a large nonstick saucepan or Dutch oven, heat the oil. Saute the mushrooms and scallions until the mushroom liquid evaporates, about ten minutes. Stir in the broth, potatoes, wine, thyme, caraway seeds and salt; bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about twenty minutes. Transfer to a blender and remove the knob in the lid, puree. Return the soup to the saucepan; bring back through a boil. Remove from the heat and stir in the half-and-half. Serve immediately.