Categories: Soup

Ingredients

• 4 tsp sunflower or canola oil
• 2 yellow onions, chopped
• 1 1/2lbs beef chuck, cut into 1/2" cubes
• Salt and pepper to taste
• 1/4 cup sweet Hungarian paprika
• 2 tsp dried marjoram
• 2 tsp caraway seeds
• 2 cloves garlic, finely chopped
• 2 medium carrot, cut into 1/2" cubes
• 2 medium parsnips, cut into 1/2" cubes
• 1 1/2lbs medium potatoes, peeled and cut into 1/2" cubes
• 1 tomato, cored and chopped
• 1 Italian frying pepper, chopped

Directions

1. Heat oil in 5qt Dutch oven, over medium heat. Add onions, cover, and cook, stirring occasionally, until soft and translucent (about 10 minutes). Increase heat to high. Add beef and season with salt and pepper. Cook, uncovered, stirring only once or twice, until the meat is lightly browned (about 6 minutes). Stir in paprika, marjoram, caraway, and garlic, and cook until fragrant (about 2 minutes). Add carrots, parsnips, and 5 cups water. Bring to boil; reduce heat to medium. Simmer, covered, until the beef is nearly tender (about 40 minutes).

2. Add potatoes and cook, uncovered, until tender (about 25 minutes). Stir in tomato and peppers; cook for 2 minutes. Season with salt and pepper to taste and serve with rye bread, if you like.

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