Goulash Soup

Instructions

Cut the beef and the potatoes into 1.5 cm cubes. Roughly chop the caraway seeds with a kitchen knife, slice the onions thinly, and warm the beef stock so it is ready to add later.

Heat 1 tbsp of the oil in a pan over medium-high heat. Fry the beef cubes until they are medium brown and crisp at the edges, then lift them out and drain them on a kitchen towel.

Lower the heat to medium and add the remaining tablespoon of oil. Toast the caraway seeds for 1 minute, then add the onions, reduce the heat to low, and cook them gently until they turn yellowish.

Return the beef to the pan and cook for 2 minutes. Slowly pour in the vinegar and the warm stock, then add the potatoes and tomato puree.

Stir in the sweet paprika, working it well so that no clumps remain. Add the marjoram, thyme, hot paprika, bay leaf and a pinch of black pepper, then simmer for 30 minutes.

Serve each bowl topped with a spoonful of sour cream or creme fraiche and a scattering of freshly cut chives. For a heartier pot, you can also add 100 ml of red wine after frying the beef and onions, or fry chopped green peppers, tomatoes, carrot and leek along with the onions.