Ingredients

• Beef chuck, cut into 2 cm cubes 600 g
• Salo (salted pork fatback), diced 50 g
• Onions, chopped 2 medium (250 g)
• Sweet paprika, ground 2 tbsp (14 g)
• Carrot, diced 1 medium (100 g)
• Red bell peppers, cut into strips 2 medium (250 g)
• Tomatoes, chopped 2 medium (250 g)
• Potatoes, peeled and cubed 5 medium (800 g)
• Garlic, crushed 3 cloves (12 g)
• Caraway seeds, ground, and bay leaves 1 tsp (2 g) and 2 leaves
• Hot chili pepper 1 small (10 g)
• Water 1.5 l
• Salt and black pepper to taste

Instructions

1. 1

   In a heavy pot or kettle, cook the diced salo over medium heat for 5 minutes until the fat renders and the pieces turn golden.

2. 2

   Add the onions and cook for 7-8 minutes until soft and light golden, then add the beef and brown it on all sides for 10 minutes.

3. 3

   Take the pot off the heat, stir in the paprika and caraway so the paprika does not burn, then add 500 ml of the water, cover and simmer over low heat for 60 minutes.

4. 4

   Add the carrot, bell peppers, tomatoes and whole chili pepper and cook for 10 minutes more.

5. 5

   Add the potatoes, the remaining 1 l of water, the bay leaves, salt (about 1 tbsp) and black pepper, and simmer for 25-30 minutes until the potatoes and beef are tender.

6. 6

   Stir in the garlic, remove the chili pepper and bay leaves, and let the soup stand covered for 10 minutes.

7. 7

   Serve hot in deep bowls with rye or white bread.