In a large pot or Dutch oven, heat lard or oil over medium heat.
Add onions and sauté until golden brown.
Add garlic and cook for 30 seconds.
Add beef cubes and brown on all sides.
2. Add Paprika and Spices
Remove the pot from heat briefly and stir in paprika (prevents burning).
Add caraway seeds, if using, and stir well.
3. Add Liquids and Vegetables
Pour in beef broth or water to cover the meat.
Bring to a boil, then reduce heat to low and simmer 1–1.5 hours, until beef is tender.
Add carrots, parsnips, potatoes, bell pepper, and tomatoes.
Continue simmering 30–40 minutes, until vegetables are tender.
4. Season and Serve
Taste and adjust salt and pepper.
Garnish with fresh parsley.
Serve hot with rustic bread or Hungarian-style csipetke (tiny pinched noodles) if desired.
✨ Tips:
Paprika is key—use a good-quality Hungarian sweet paprika for authentic flavor.
Some recipes add a splash of vinegar at the end for brightness.
For a heartier soup, include a few diced potatoes or small pasta like csipetke.
If you want, I can also share a version with traditional Hungarian pinched noodles (csipetke) included, which makes it even more authentic and filling.
