Erla Steinunn's recipe collection

400 g lean diced beef

1 onion

1 peppers

2 large carrots

2 garlic cloves

1 large potato (about 200 g)

1 can of tomatoes

25 g tomato purée

1 tsp marjoram

1 tbsp Hungarian ground paprika

1 tsp coriander

1-2 tsp caraway seeds

Beef stock and 750 ml water

Chop the vegetables into small pieces.

Brown the meat and soften the onion in a pot.

Add the garlic (grated or pressed) and then add everything except the carrots and potatoes.

Simmer for 2-3 hours.

Add the carrots and potatoes and simmer for an additional 30 minutes.

You can also use a slow cooker by browning the meat first. Then, cook the soup on high for 8 hours.