Summary

Ingredients

• 12 onion (s)
• 500 g beef
• 1 liter meat broth
• 100 g lard
• 1 tablespoon paprika powder, hot pink
• 2 tablespoon paprika powder, noble sweet
• 1 teaspoon caraway seeds, crushed
• 0.5 teaspoon ½ marjoram, rubbed
• 1 teaspoon salt
• 2 potatoes, peeled and diced
• 2 bell peppers, green, peeled, cut into strips
• 4 tomato (s), peeled and diced
• 1 clove garlic, pressed
• 100 ml red wine
• sour cream

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Instructions

1. Peel the onion and cut into cubes. Cut the meat into small cubes, removing all tendons and skins. Melt the lard in the saucepan and fry the onion cubes until golden brown on all sides. Add the meat cubes and roast in the fat for 5 minutes, turning over and over again.
2. Add the paprika powder, caraway seeds, marjoram and the salt, fill up with the meat stock and cook covered for 1 hour over a mild heat. Mix the potato cubes, the paprika strips and the tomato cubes with the garlic into the soup and cook for another 25 minutes.
3. Remove the soup from the stove and stir in the red wine. Serve with a dollop of sour cream.