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INGREDIENTS
- 100 g peeled onion
- 1.2 litres beef broth
- 3 peeled cloves garlic
- 1 tablespoon lard
- 1 tablespoon sweet paprika
- 1 tablespoon dried marjoram
- 1 teaspoon ground caraway
- Salt
- Pepper
- 200 g peeled potatoes
- 300 g beef neck
- 40 g plain flour
PREPARATION
- 1If you have any food sensitivities or are following a diet, please check the ingredients before preparing this recipe!
- 2Dice the meat into 0.5 cm pieces, season with salt and pepper. Finely chop the onion and garlic. In a pan, heat the lard over medium heat and sauté the onion until golden, stirring frequently. Add the caraway and meat, mix and cook until the meat's liquid has evaporated. Stir frequently.
- 3Mix, season with salt and pepper, then bring to a boil. Again, reduce the heat to one-third and let it simmer for 20 minutes.
- 4Once the meat's liquid has evaporated and only fat remains at the bottom of the pan, add flour, reduce the heat to one-third and stir continuously for 2 minutes. Add the garlic and paprika, mix thoroughly, then add the beef broth.
- 5Dice the potatoes into 1 cm pieces and add them to the soup along with the dried marjoram. Cook the soup over low heat for about 15 minutes, until the potatoes are tender. Stir the soup occasionally to prevent sticking. Season the soup with salt and pepper to taste.
Tip
Always rub the dried marjoram between your fingers or palms to release its flavour. According to taste, add hot paprika powder to the soup along with the sweet paprika. You can also mince the meat. Serve the soup with a few fresh marjoram leaves, according to taste.
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