“This enticing soup originated in South Africa with the curry spice influence of the North.” - by CORWYNN DARKHOLME
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- In a large saucepan or pot, brown the beef cubes and onions in butter or margarine.
- Add the beef stock, curry and bay leaves. Cook at low heat for 30 minutes.
- Add the potatoes, vinegar, and salt. Simmer for 45 minutes to 1 hour, until all is tender. Serve hot!!
Nutrition
Amount Per Serving (6 total)
- Calories
- 382 cal
- 19%
- Fat
- 21.3 g
- 33%
- Carbs
- 20.5 g
- 7%
Based on a 2,000 calorie diet
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Reviews (40)
Rate This Recipe
"This was an awesome recipe to start from. I've made it 3 times now. Here are the changes I made: added more beef and potatoes than the recipe asked for, and bell peppers and carrots for a more stew ..." See moretaste. I coated the beef in flour before browning to thicken up the soup. It was still pretty runny but the broth was so good, nobody was complaining. If you want to make this more of a stew, you should probably use 4 cups of stock, not 6, and use cornstarch to thicken. UPDATE: I made the same soup today with chicken and chicken stock (instead of beef and beef stock) and substituted cooked rice for the potatoes. I skipped the browning part and followed the rest of the ingredients and steps per recipe with my original modifications, adjusting the cooking time to the chicken breast (cut up). Excellent flavors!"
JOBBLYMAN
"this is a fantastic recipe! start that is... me being the diddler that i am i needed to tweak! i added four potatoes to give the soup more substance... also use a bit more onions... just to your ta..." See moreste of course. i used two medium onions... also heap the tablespoons of curry powder... cut mr salty in half. only 1 teaspoon for you! and add a pinch of cayenne... 1/4 teaspoon for the measurer... enjoy!"
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