· 1 1/4 lbs / 600 g beef (neck or shoulder)

· 1 large onion

· 3 tbsp fat

· 1/2 tsp caraway

· 1 clove of garlic

· crushed Ground paprika (sweet)

· Salt

· 1 medium carrot

· 1 medium parsley root

· 2 bell peppers (capsicum)

· 1 medium tomato

· 2 stalks of celery, including leaves

· 14 oz / 400 g potatoes

· Pasta pieces (see page 39)

1. Cut the meat into 3/4 inch / 2 cm cubes. Peel and finely chop the onion.

2. Heat the oil in a large pot (12 cup / 3 liter capacity), then cook the onions until translucent.

3. Add the caraway and the crushed garlic, and cook briefly. Remove from the heat, then add the ground paprika and the meat, and season with salt.

4. Cover with a lid and leave to cook gently, adding a little water if necessary.

5. Add the diced root vegetables, the seeded and chopped bell peppers, the quartered tomato, and the celery leaves when the meat is half cooked. Pour over 6 1/2 cups / 1.5 liters water, and simmer gently for 15-20 minutes. Then add the peeled and chopped potatoes.

6. Break some pasta into small pieces, and add to the soup once the meat and potatoes are cooked. Cook for another 5 minutes.

7. Serve hot. In Hungary, this soup is served with fresh white bread, dried hot paprika pods, and Kadarka (red wine). In restaurants, goulash soup is often served in small kettles as a reminder of its origins.

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