Hungarian Goulash Soup

Cut the beef into approx. 1.5 cm (½ in) cubes. Peel and finely chop the onion.

Heat oil in a large pot and sauté the onion until translucent. Add caraway seeds and the finely chopped garlic and briefly roast together.

Remove the pot briefly from the heat. Stir in the paprika powder and pepper, then add the meat, season with salt and mix thoroughly.

Cover and let the meat braise over medium heat. If necessary, add a little water from time to time so nothing sticks.

Meanwhile, dice the carrot and parsley root. Core the bell pepper and cut into pieces, dice the tomato. Roughly chop the celery leaves (or stalks).

As soon as the meat is half cooked, add the root vegetables, bell pepper, tomato and celery to the pot and stir in briefly.

Pour in about 1.5 l (about 6 cups) of water and let the soup simmer gently over low heat for 15–20 minutes.

Peel the potatoes, cut into approx. 1 cm (½ in) cubes and add them to the soup.

Continue cooking until the potatoes are tender and the meat is soft. Taste and, if necessary, season with more salt and pepper.

Serve hot. Fresh white bread, dried hot peppers and a glass of red wine go well with it — “Jó étvágyat!”