The recipe for this hearty, savory soup comes from Katalin Bánfalvi, author Carolyn Bánfalvi’s mother-in-law, who lives in the village of Bõny, in northwestern Hungary. Hungarian sweet paprika confers a singularly deep, rich color and flavor.
- 4 tbsp. sunflower or canola oil
- 2 yellow onions, chopped
- 1 1⁄2 lbs. beef chuck, trimmed
- and cut into 1⁄2″ cubes
- Kosher salt and freshly ground black pepper, to taste
- 1⁄4 cup sweet paprika
- 2 tsp. dried marjoram
- 2 tsp. caraway seeds
- 2 cloves garlic, finely chopped
- 2 medium carrots, cut into 1⁄2″ cubes
- 2 medium parsnips, cut into 1⁄2″ cubes
- 1 1⁄2 lbs. medium new potatoes, peeled and cut into 1⁄2″ cubes
- 1 tomato, cored and chopped
- 1 Italian frying pepper, chopped
1. Heat oil in a 5-qt. dutch oven over medium heat. Add onions, cover, and cook, stirring occasionally, until soft and translucent, about 10 minutes. Increase heat to high. Add beef and season with salt and pepper. Cook, uncovered, stirring only once or twice, until the meat is lightly browned, about 6 minutes. Stir in paprika, marjoram, caraway, and garlic and cook until fragrant, about 2 minutes. Add carrots, parsnips, and 5 cups water. Bring to a boil; reduce heat to medium. Simmer, covered, until the beef is nearly tender, about 40 minutes.
2. Add potatoes and cook, uncovered, until tender, about 25 minutes. Stir in tomatoes and peppers; cook for 2 minutes. Season with salt and pepper to taste and serve with rye bread, if you like.
SERVES 4 – 6
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