Nothing better that hot spicy soup on rainy day, even if I have to do some effort. Good food was never easy, and this spicy soup originated from Hungary is worth trying.
As this process required oven as well, please make sure you cook on deep oven-proof stew pot with a lid, that you could put inside the oven later on, instead of changing from one cooking pot to another. Heavy based pot served well.
If you opt for stove-top cooking, make sure you double up you cooking time.
For 4 serve, I use:
- · ½ kg good quality beef, topside part would be perfect
- · 1 medium size red-onion, peeled and finely chopped.
- · 1 fresh chilli, de-seeded and finely chopped
- · 4 tsp paprika
- · 1 tsp ground caraway seeds
- · Bunch of small marjoram or oregano, leaves picked
- · 200ml tinned plum tomatoes, or can be substitute with 2 fresh plum tomatoes, de- seeded and cut into cubes, and 100ml tomato paste
- · 1 capsicum/paprika, de-seeded, cut into cubes
- · 1 tbs red wine vinegar
- · 1 small bunch of flat leaf parsley, chopped.
- · Olive oil
- · Salt and pepper for seasoning
- · Rice,potato or pasta for serving –we choose white rice-
Pre-heat your oven to 180C. Heated your pot, put a good lug of olive oil on, and brown the meat for about 15 minutes on medium heat. Put aside.
· Add another glug of olive oil, put onion,paprika,caraway seed,chili, marjoram/oregano to the pot, stir for about 10 mins, add salt and pepper, stir well.
· Add capsicum and tomato, mixed well.
· Put your beef back to the pot, pour enough water to submerge your beef, add the red wine vinegar, and bring it to the boil.
· Once its boiling, cover with the lid, and put into the oven for about 1 hour.
After 1 hour you should see the beef is tender and can be separate easily using fork.
Serve with hot white rice –topped your rice with chopped parsley- and its ready to dig in!