| Ingredients (serves 4–6) |
1 lb (450 g) beef (shin, chuck, stew meat), cut into 1-inch cubes2 tbsp lard, sunflower oil, or clarified butter2 medium onions, finely chopped2 cloves garlic, minced2 tbsp sweet Hungarian paprika1 tsp hot paprika (optional)2 medium carrots, sliced into rounds1 parsnip (optional), sliced1 medium potato, diced1 green bell pepper, chopped2 medium tomatoes, chopped, or 2 tbsp tomato paste1 tsp caraway seeds1–1.5 tsp salt, to taste½ tsp freshly ground black pepper6 cups (1.5 liters) beef broth or waterFresh parsley, chopped (for garnish)Optional: ½ tsp marjoram |
| 1. Prepare the base |
Heat lard or oil in a heavy pot over medium heat. Add chopped onions and sauté until golden brown (5–7 minutes). |
| 2. Add the paprika |
Remove the pot from heat briefly, stir in sweet paprika (and hot paprika if using) to prevent burning. Return to heat and stir 30 seconds. |
| 3. Brown the beef |
Add beef cubes and cook 5–7 minutes until slightly browned. |
| 4. Add liquid and seasonings |
Pour in beef broth or water. Add minced garlic, caraway seeds, salt, and pepper. Bring to boil, reduce to simmer, cover partially, cook 1–1.5 hours until meat is tender. |
| 5. Add vegetables |
Add carrots, parsnip, bell pepper, tomatoes (or tomato paste), and potatoes. Simmer 25–30 minutes until vegetables are tender. |
| 6. Adjust seasoning |
Taste and adjust salt, pepper, or paprika. Sprinkle in marjoram if using. |
| 7. Serve |
Ladle soup into bowls and garnish with fresh parsley. Traditionally served with rustic bread or csipetke — small Hungarian pinched noodles similar to tiny dumplings. You can also substitute small pasta (like egg noodles) if unavailable. |
| Tips for Authentic Flavor |
Use Hungarian sweet paprika for authentic taste.Do not rush browning the onions.Cook slowly for tender beef.Optional: add csipetke in last 10 minutes. |
