Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

A delicious hearty soup best served as a main meal with crusty bread, this is even better the next day! -- for a lighter beef flavor use 3 cups beef broth and 2 cups water, I have listed the chili flakes as optional so you may omit if desired or adjust to suit heat level, my family likes extreme heat so I use a scant tablespoonful :)

Ingredients Nutrition


  1. Heat oil in a Dutch oven over medium heat.
  2. Toss the beef cubes with seasoned salt and 2 teaspoons paprika.
  3. Add to hot oil and brown on both sides; remove to a plate or bowl; set aside.
  4. Add in onions and chili flakes (if using) cook stirring for about 3-4 minutes.
  5. Add in tomato paste and stir for 2 minutes.
  6. Add in the browned beef cubes back to the pot along with bell pepper, carrots, beef broth, Worcestershire sauce, bay leaf, cubed potatoes and remaining paprika; bring to a boil and simmer covered over medium-low heat for about 30-35 minutes.
  7. Add in crushed tomatoes and caraway seeds and 2 teaspoons sugar; cook stirring occaionally for about 30-40 minutes or until meat is desired doneness.
  8. Season with black pepper and more salt if desired.
  9. Ladle into bowls and top with sour cream.
Most Helpful

Loved this hearty soup! I strayed a bit from the original recipe and changed a few ingredients. Added smoked brat sausage pieces and subbed barley for the potatoes.The husband does not like the taste of caraway seeds for made a hald batch for him w/o. Also tried the "Wolfgang Puck" brand beef! It was so full of flavors that I cut back on the seasoning salt and worcestershire sauce. Kitten...this soup was served together crusty peasant bread right out of the oven and was a great hit! Thanks so much for posting! =) Barb

Aroostook February 11, 2008