Summary

Ingredients

• 500 g beef from the le
• 3 large onion (s)
• 30 g clarified butter or lard
• 2 tablespoon tomato paste
• Salt and pepper, from the mill
• 1 teaspoon paprika powder, hot pink
• 1 teaspoon paprika powder, noble sweet
• 1 pinch (s) caraway seeds
• 1 pinch (s) marjoram
• 1 liter meat broth
• 2 bell peppers, red and yellow
• 1 can tomato (s), peeled
• 4 large potato (s)
• 1 glass red wine
• Chilli pepper (s) or Tabasco

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Instructions

1. Cut the beef into 1 cm cubes. Peel and dice the onions as well.
2. Heat the lard in a large saucepan and gradually fry the meat vigorously on all sides. Add onion cubes and tomato paste and fry. Season with salt, pepper, the two types of paprika, marjoram and caraway seeds. Pour in the meat stock, bring to the boil and simmer covered for 50 minutes. In the meantime, halve, core, wash and drain the peppers. Cut the pods into strips and add them to the soup. Cook for another 10 minutes, then add the peeled tomatoes to the soup. Peel the potatoes, cut into cubes and add to the soup. Cook for another 20 minutes, then remove the saucepan from the stove and add the red wine to the soup. Season again to taste and serve the soup very hot.
3. Tip: To give the soup a little pep, either chop 1-2 chilli peppers with seeds and add to the soup with the tomatoes or season the soup with a little Tabasco.