This recipe is an old family recipe that has been in our family in Germany for many years! A hearty soup which is a real crowd pleaser, easy to make & filling! This recipe is always appreciated by young and old alike and best served with fresh crusty bread to mop up even the last drop in the bowl....
Ingredients
| 450 g | Topside beef (Main) |
| 450 g | Onions, finely diced |
| 2 cloves | Garlic, finely chopped |
| 60 g | Tomato paste |
| 1 Tbsp | Sweet paprika |
| 1 Tbsp | Hot smoky paprika |
| 1 Tbsp | Caraway seed, crushed |
| 1 Tbsp | Marjoram |
| 1 Tbsp | Salt |
| 1 can | Chopped tomatoes |
| ½ | Red capsicums, diced |
| ½ | Green capsicums, diced |
| 1 | Carrot, diced |
| 300 g | Potatoes, diced |
| 800 ml | Beef stock |
| 100 g | Sour cream, optional |
| 100 ml | Red wine |
| 1 | Bay leaf |
| 2 Tbsp | Butter, for frying |
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Directions
- Finely dice onions, cut meat into 1x1cm pieces, slice capsicum, chop garlic finely. Fry onions in butter until golden brown, add beef and brown at high heat for about 5 mins. Add tomato paste and cook for another minute (take care not to burn the paste). Add paprika powder, salt, marjoram and caraway seeds and cook for a further minute, stirring constantly. Deglaze with the red wine and let the wine reduce almost completely.
- Add tomatoes, beef stock, garlic, capsicum, carrot and bay leaf and let everything braise for approx. 1 hour at low heat. Then add potato and cook for another 25 mins. Optionally, mit the sour cream with a little bit of the soup and add then to the soup. Season to taste with salt and pepper if required. Serve hot with fresh crusty bread.
