4 medium potatoes peeled and cut into 1/2 inch cubes
1/2 green pepper -diced
salt and pepper to taste
Sour Cream (optional)
Spicy Hungarian Paprika Sauce - Eros Pista (optional topping)
Sauté the finely chopped onion over medium heat in a heavy bottomed pot in the olive oil until translucent. Add more oil/lard if needed to prevent the onions from sticking.
Remove the pan from heat, add the paprika powder and then the meat.
Return the pan to the heat, season with salt, add the cumin powder, and caraway seeds and garlic. Sauté over medium heat to bring out the aroma of the spices for approximately 3 minutes, taking care not to burn the paprika.
Add the tomatoes and 5-6 cups of water or low-salt beef broth and bring to a boil. Simmer for about 40-50 minutes until the beef is tender.
Add the carrots, potato and green pepper and continue simmering for approximately 30 minutes until the vegetables are tender
For a thicker soup, mix 1/2 cup (123 g) of sour cream with 1 tablespoon (14 g) of flour and 1/2 tsp of paprika. Mix until smooth. Combine with some of the liquid in the soup to temper the sour cream, and then add to the soup. Simmer for another 10 minutes
Serve with a side of sour cream. You can also serve in a bread bowl or with Hungarian Dumplings (Nokedli) on the side to add to the soup if desired.
For a little extra heat, also consider serving the soup with a little hot sauce on the side. A favorite accompaniment in Hungarian cuisine is a hot sauce made with hot paprika sauce, Eros Pista.. For me, it absolutely makes the dish!