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

Directions

  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

4 5

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 broth..wow! 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