HEARTY TURKEY GOULASH SOUP

4 strips bacon, chopped
2 pounds boneless turkey breast, cut into 1/2-inch cubes
2 teaspoons canola oil
1 onion, finely chopped
2 tablespoons flour
1 tablespoon ground paprika (preferably Hungarian sweet paprika)
1 teaspoon caraway seeds
1 pinch dried marjoram
4 cups canned, reduced-salt chicken broth
2 cups water
1/2 teaspoon salt
2 tablespoons white wine vinegar
1 green bell pepper, finely chopped
1 1/2 pounds new, red potatoes, scrubbed and cut into 1/2-inch dice

In large non-stick skillet, fry bacon over medium-high heat until crisp. Remove bacon with slotted spoon and set aside.

Brown turkey in remaining bacon grease, then, with slotted spoon, remove turkey to bowl and set aside.

Add oil to pan and saute onion until tender, about 5 minutes. Stir in flour, paprika, caraway seeds and marjoram; cook another minute.

Transfer onion mixture to large pot. Stir in broth, 2 cups water, salt, vinegar, bacon, bell pepper and potatoes; bring to boil, then reduce heat to simmer. Simmer 10 minutes.

Add turkey; simmer 10 more minutes, until potatoes are done. Season soup with salt and pepper to taste.

Makes 6 servings.
Source: Kelly Watts to the Milwaukee Journal Sentinel, November 9, 2000