In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review Dec. 26, 2007 / 17 Teves 5768

Hungarian soup makes hearty winter meal

By Linda Gassenheimer

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http://www.JewishWorldReview.com | It's the time of year when a hearty bowl of soup makes an inviting dinner.

When my son arrived for dinner one Sunday evening with a winter cold, I prepared Hungarian Goulash Soup in only a few minutes with ingredients I had on hand.

Goulash is a traditional Hungarian dish made with meat, Hungarian paprika, potatoes and spices. It was prepared by the Magyars as a method of preserving meat and was cooked for a very long time, allowing the meat to become tender. For this recipe, I used a low fat smoked sausage to shorten the cooking time while still producing a flavorful result.

Hungarian paprika lends a sweet pepper flavor to the soup. It can be found in the spice section of some supermarkets. Regular paprika will also work well. Be sure your paprika is fresh. Serve the soup with rye bread and marinated mushroom salad.

This meal contains 563 calories per serving with 25 percent of calories from fat.


  • If you like a peppery soup, look for hot Hungarian paprika.

  • The soup gains flavor as it sits. Make double and refrigerate or freeze extra for another quick dinner.

  • The soup calls for russet potatoes, also known as Idaho or baking potatoes.


Make soup

While soup cooks, marinate the mushrooms and finish the salad.


This soft and spicy dish calls for a warm and spicy wine - a nice red zinfandel.


Here are the ingredients you'll need.

To buy: 1 small bunch celery, 1/4 pound low-fat smoked sausage, 3/4 pound russet potatoes, 1/4 pound button mushrooms, 1 small head lettuce, 1 jar Hungarian or regular paprika, 1 jar caraway seeds and 1 small loaf rye bread.

Staples: Carrots, garlic, fat-free, low-salt chicken broth, red onion, dried dill, salad dressing and vegetable oil spray.


1/4 pound low-fat smoked sausage

Vegetable oil spray,

1 medium red onion, sliced (2 cups)

3 medium garlic cloves, crushed

2 stalks celery, sliced (1 cup)

2 carrots, sliced (1 cup)

1 tablespoon Hungarian paprika

2 teaspoons caraway seeds

2 cups fat-free, low-salt chicken broth

1 cup water

3/4 pound russet potatoes

2 slices rye bread

Cut sausage into 1-inch cubes. Spray a large saucepan with vegetable oil spray. Saute onion, garlic, celery, carrots and sausage for 5 minutes. Add paprika, caraway seeds, broth, water and potatoes. Bring to a boil, cover and cook 15 minutes on high heat. Toast bread. Serve soup in large soup bowls with toast. Makes 2 servings.

Per serving: 538 calories, 25 grams protein, 81 grams carbohydrate, 25 grams fat, 24 percent of calories as fat, 11.5 grams fiber, 41 milligrams cholesterol, 577 milligrams sodium.


1/4 pound button mushrooms, washed and sliced

2 tablespoons salad dressing

Several lettuce leaves

2 teaspoons dried dill

Toss mushrooms in dressing and let stand 10 minutes. Wash lettuce leaves and place on serving plate. Spoon mushrooms on top. Sprinkle with dill.

Per serving: 25 calories, 2 grams protein, 4 grams carbohydrate, 0.3 grams fat, 10 percent of calories as fat, 0.7 grams fiber, no cholesterol, 15 milligrams sodium.

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Linda Gassenheimer is the author of 14 cookbooks, including, ''Good-Carb Meals in Minutes." (Click HERE to purchase. Sales help fund JWR.)

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© 2007, The Miami Herald Distributed by McClatchy-Tribune Information Services.