Readers familiar with my modification style will see several expected changes... :)
Yield: 4 servings
Active preparation time: 15 minutes
Cooking time: 1 hour, 10 minutes
2 tablespoons grapeseed or sunflower oil
1 large onion, finely diced
3 cloves garlic, minced
3 tablespoons Hungarian sweet paprika
1 tablespoon tomato paste
1 tablespoon ground caraway seeds
1 teaspoon dried marjoram
½ teaspoon dried thyme
1 bay leaf
1 tablespoon red-wine vinegar
1 pound lean beef chuck or stew meat, in ½-inch cubes
½ pound Yukon gold potatoes, peeled, in ½-inch dice
Juice of ½ lemon
Freshly ground black pepper
• In a large heavy saucepan, heat the oil over medium heat. Add onions and cook, stirring slowly and frequently, until onions are fragrant and brown, about 7 minutes. Add the garlic and cook for 1 minute more.
• Add the paprika and cook until very fragrant, about 1 minute. Add the tomato paste, caraway, marjoram, thyme, bay leaf, vinegar, beef and 4 cups water. Bring to a boil then reduce heat to low and simmer uncovered for 30 minutes.
• Add the potatoes and ½ teaspoon salt and cook until the potatoes are tender, about 30 minutes more. Before serving, add the lemon juice and season to taste with more salt and pepper. This soup stores well for up to 2 days and can be reheated and reseasoned as needed.