- Course: Main Course
- Total Time: Under 4 Hours
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 41 Times
Full of warming flavors, this traditional soup makes a rich and satisfying meal.
- ½ cup olive oil
- 3 large onions, sliced
- 1½ lb (680g) boneless beef chuck, cut into 1½ in (4cm) cubes
- Salt and freshly ground pepper
- 2 tbsp sweet paprika
- 1 tsp caraway seeds
- ½ tsp cayenne pepper
- 4 whole cloves
- 4 tbsp tomato paste
- 1 quart (1 liter) beef or chicken stock
- Sour cream, to serve
1. Heat 3 tbsp of the oil in a large saucepan over medium heat. Add the onions and cook about 12 minutes, or until tender and golden.
2. Meanwhile, heat the remaining oil in a large frying pan. In batches, add the beef and cook, turning occasionally, until browned. Transfer to a plate and season with salt.
3. Add the beef, paprika, caraway seeds, cayenne, and cloves to the onions, then stir in the tomato paste. Cook, stirring occasionally, for 2 minutes, until the mixture is very fragrant. Stir in the stock and bring to a boil. Reduce the heat to medium-low.
4. Simmer gently for 1½ hours, or until the meat is very tender. Season with salt and pepper. Serve, topping each portion with a dollop of sour cream.
To make this traditional accompaniment, mix 2 cups flour, 4 tsp baking powder, ½ tsp salt and enough water to form a smooth, elastic dough. Divide into 12 portions and, with floured hands, roll into balls. Place the dumplings in the soup for the last 25–30 minutes of cooking.
© 2008 Dorling Kindersley
Nutritional information is based on 8 servings, 1/8 teaspoon added salt per serving and does not include Sour Cream Garnish.