Summary

Ingredients

• 4 onion (s)
• 1 chilli pepper (s)
• 3 tablespoon oil
• 3 tablespoon tomato paste
• 1 tablespoon, leveled paprika powder, noble sweet
• 500 g beef, diced
• 0.5 teaspoon ½ salt
• 2 pinches cumin powder
• 1 tablespoon, heaped marjoram
• 2 tablespoon, leveled flour
• 2 tablespoon white wine vinegar
• 1 liter water, hot
• 150 ml sour cream
• 2 tablespoon ketchup (bell pepper ketchup)
• 1 bunch parsley

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Instructions

1. Peel the onions and cut into fine cubes. Heat the oil in a large saucepan and fry the onion cubes and the chopped chilli pepper in it for a few minutes. Add the tomato paste and paprika powder to the onions and heat briefly while stirring. Add the meat cubes, fry them well on all sides, sprinkle with the salt, caraway seeds and marjoram and also briefly toast. Dust the flour over the meat cubes and brown while stirring. Pour in the wine vinegar and gradually add the hot water and then let the soup simmer covered over medium heat for approx. 30 - 40 minutes.
2. Mix the sour cream with the ketchup and chopped parsley. Remove the soup from the heat and mix with the sour cream. Keep some chopped parsley and sprinkle over the soup. Serve hot.