(Makes 4-6 servings, recipe created by Kalyn)
2 onions, cut half both ways, then in thick slivers
2 tsp finely minced garlic
1 tablespoon olive oil
2 tsp sweet Hungarian Paprika (I recommend Penzeys)
1 tsp hot Hungarian Paprika (I recommend Penzeys)
1/2 tsp crushed caraway seed (optional: caraway and cumin are two different seeds, but they do almost look the same - cumin is a lot stonger taste than caraway. You would need more caraway to get the same strength in taste)
4 cups homemade beef stock
3 cups roasted tomatoes or 2 cans diced tomatoes
2 cups finely diced cabbage
500 grams lean ground beef
1 jar roasted red peppers, diced into 1 inch pieces
sour cream for serving
Heat large heavy frying pan, add oil, and saute onions about 5 minutes, until barely starting to color.
Add garlic and saute 2 minutes more, then add paprika and caraway if using and saute 1 minute more.
Put onion/spice mixture into large soup pot.
Deglaze pan with 1 cup of beef stock, then add that and rest of beef stock to soup pot.
Add roasted tomatoes, cabbage and 2 cups water to soup pot and start to simmer.
Brown ground beef in frying pan until quite brown, breaking into small pieces as it cooks.
When browned add to soup pot.
Let simmer on very low heat one hour. (Taste for seasoning and add more paprika if desired. I personally think you can never have too much paprika in a soup like this.)
After one hour, add diced red peppers and simmer one hour more.
Serve hot, garnished with sour cream.
This freezes very well.
* tsp is an abbreviation for teaspoon.
The abbreviation is never capitalized because a capital letter is customarily reserved for the larger tablespoon - “T”.