Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

From a cookbook called The Complete Guide to Country Cooking. This is the one of the best soups I have ever had! The paprika gives it a nice red color and it is very thick and filling on a cold winter's night.

Ingredients Nutrition


  1. In a large saucepan, melt 1 tablespoon butter over medium heat; add 1 tablespoon oil. Brown half the beef. Remove from pan. Add remaining butter and oil. Brown remaining beef and onion. Return all meat to pan.
  2. Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender.
  3. Add potatoes, carrots and celery. Cover and simmer for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer uncovered, for 15 minutes. Remove bay leaf before serving.


Most Helpful

We had this for supper it was supper good thanks for posting your recipe love it .We made it in a crockpot it was so tender and goog thanks again jim from tn.

Chef lamore June 09, 2009

Excellent soup! I used basic stew meat & only had half a pound to use up so I halved the soup recipe for everything except the tomato paste (didn't want half a can leftover. lol) I did add about 3/4 cup water with the paste. I also didn't have celery on hand so I used about 1/2 tsp celery seed instead. The family agreed it was a bit too tomatoey but that was all my doing so no one deducted any stars. This is a 5 star recipe all the way around! I served it with my homemade dinner rolls. Thanks for sharing, hungrykitten! We will be making this again. Made for Photo Forum's January 2009 Belly Warmer's tag game.

**Tinkerbell** January 06, 2009

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