The recipe for this savory soup comes from Katalin Bánfalvi, food writer Carolyn Bánfalvi’s mother-in-law, who lives in the village of Bõny in northwestern Hungary. Hungarian sweet paprika confers a singularly deep, rich color and flavor. Serve with rye bread, sour cream, and fresh dill on the side, if desired.
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- ¼ cups vegetable oil
- 2 medium yellow onions, coarsely chopped
- 1½ lb. trimmed beef chuck, cut into ½-in. chunks
- Kosher salt and freshly ground black pepper
- ¼ cups Hungarian sweet paprika
- 2 tsp. caraway seeds
- 2 tsp. dried marjoram
- 2 garlic cloves, finely chopped
- 2 medium carrots, cut into ½-in. chunks
- 2 medium parsnips, cut into ½-in. chunks
- 1½ lb. medium new potatoes, peeled and cut into ½-in. chunks
- 1 medium tomato, coarsely chopped
- 1 Italian frying pepper, coarsely chopped