Ingredients:
3 tablespoons olive oil
1 onions, chopped
1 1/2 teaspoons caraway seeds
1 lb beef shoulder, fat trimmed & cut into 1 1/2 pieces ( I use round steak)
3 tablespoons sweet Hungarian paprika
10 cups beef broth
1 russet potatoes, peeled & cut into 1 inch pieces ( 12 oz.)
1 parsnips, peeled & chopped
1 carrots, peeled & chopped
3 garlic cloves, minced
1 tomatoes, chopped
1 stalk celery, chopped
1 green bell peppers, cut into thin matchstick-size strips
1/2 cup chopped fresh parsley
6 tablespoons sour cream ( I always use more)
Directions:
Heat oil in heavy large hot pot over med. heat. Add onion and caraway seeds and saute until onion begins to soften, about 8 minutes. Add beef and paprika, saute until meat is brown on all sides, about 15 minutes. Add broth. Bring to a boil, scrapping up browned bits at bottom pot. Reduce heat to low, simmer until meat is just tender, about 40 minutes (I find this sometimes takes about 30 minutes longer).
Stir potato, parsnip, carrot, celery, bell pepper and garlic into soup. Simmer until vegetables are tender, about 20 minutes. Stir in tomatoes. Simmer until vegetables and meat are very tender, about 20 minutes longer. Cool slightly.
Transfer 3 1/2 cups of soup to blender or food processor. Blend/process until smooth. Add back to soup in pot. Stir in parsley. Season soup to taste with salt and pepper. (Can be made up to 2 days ahead. Cool slightly, chill uncovered until cold, then cover and refrigerate. Bring to a simmer before serving). Six servings.
To serve: Ladle soup into bowls. Top each with a generous tablespoon of sour cream.
Servings: 6
Time preparation: 40 min.
Time total: 160 min.