- 1 1 yellow onionyellow onions
- 2 2 garlic clovegarlic cloves
- ½ lb 225 g root celery or rutabaga
- 1 1 red bell pepperred bell peppers
- 1 lb 450 g ground lamb or ground beef
- 4¼ oz. 120 g butter or olive oil
- 1 tablespoon 1 tablespoon paprika powder
- ¼ teaspoon ¼ teaspoon cayenne pepper
- 1 tablespoon 1 tablespoon dried oregano
- ½ tablespoon ½ tablespoon crushed caraway seeds
- 1 teaspoon 1 teaspoon salt
- ¼ teaspoon ¼ teaspoon ground black pepper
- 14 oz. 400 g crushed tomatoes
- 2½ – 3 cups 600 – 700 ml water
- 1½ teaspoons 1½ teaspoons red wine vinegar
- 1 cup 240 ml sour cream or mayonnaise
- fresh parsley, for garnish
Nutrition81% Fat11% Protein7% Carbs
- Peel and chop the vegetables finely.
- Fry onions and garlic soft on medium heat in a generous amount of oil or butter in a pan with a thick bottom. Use half butter and half oil for an even nicer flavor.
- Crumble the ground beef into the pan and brown while stirring until meat and onions have turned a nice color.
- Lower the heat to medium and add the bell pepper and celery root or rutabaga and all spices. Stir and add the tomatoes and about two cups of water.
- Increase the heat and bring the soup to a boil and let simmer for 10 minutes.
- Add more water and some vinegar before serving.
- Serve with finely chopped parsley and dollop of sour cream or mayonnaise.
This soup is best with lamb, which is more flavorful than beef, but you can use any ground meat you like. Try ground chicken or turkey for a milder taste. Make the soup a day ahead before enjoying it – almost all soups taste their best after a day or two!