“Thick and hearty, this soup is a bit of a main meal at our place. My father has been making it for as long as I can remember and I love it but I prefer to use canned tomatoes instead of tomato paste. A good homemade chicken stock is best.”
- 125 ml (½ cup) olive oil
- 4 onions, thinly sliced
- 700 gm beef shin or blade, cut into 3cm pieces
- For dusting: seasoned plain flour
- 400 gm canned whole Italian tomatoes
- 1 garlic clove, thinly sliced
- 2 tbsp Hungarian paprika
- 1 tsp each caraway seeds and cayenne pepper
- 4 cloves
- 2 fresh bay leaves
- 1.5 litres (6 cups) chicken or beef stock
- To serve: sour cream, finely chopped chives and dill
- 1Heat half the olive oil in a large saucepan over medium heat, add onion and cook until very soft and golden brown (20-25 minutes). Meanwhile, heat remaining oil in a large frying pan until hot. Dust meat in flour, shaking off excess, add meat to pan and turn occasionally until browned (6-8 minutes). Transfer meat to onions with tomato, garlic, spices and bay leaves. Season to taste, then stir occasionally, breaking up tomatoes with a wooden spoon, until fragrant (4-5 minutes), add stock, simmer over medium heat until meat is very tender (1¼-1½ hours). Season to taste, serve with a dollop of sour cream, scattered with fresh herbs.
This recipe is from the August 2009 issue of .