Full of warming flavors, this traditional soup makes a rich and satisfying meal
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell
|1/2 cup olive oil||1/2 tsp cayenne pepper|
|3 large onions, sliced||4 whole cloves|
|1 1/2 lb (680 g) boneless beef chuck, cut into 1 1/2 in (4 cm) cubes||4 tbsp tomato paste|
|Salt and freshly ground pepper||1 quart (1 liter) beef or chicken stock|
|2 tbsp sweet paprika||sour cream, to serve|
|1 tsp caraway seeds|
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.
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.
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.
Simmer gently for 1 1/2 hours, or until the meat is very tender. Season with salt and pepper. Serve, topping each portion with a dollop of sour cream.
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