- 1 1 yellow onionyellow onions
- 2 2 garlic clovegarlic cloves
- 8 oz. 225 g celery root 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
- 15 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
- Peel and chop the vegetables finely.
- Sauté the onion and garlic, with a generous amount of oil or butter, in heavy pan over medium heat until softened.
- Add the ground meat and sauté, stirring occasionally, until cooked through and browned.
- Add the bell pepper, celery root, paprika, cayenne, oregano, caraway, salt and pepper. Stir for about 1 minute. Pour in the tomatoes and 2 cups of water.
- Increase the heat and bring the soup to a light boil. Let simmer for 10 minutes.
- Add remaining water and vinegar before serving.
- Serve with finely chopped parsley and dollop of sour cream or mayonnaise.
Lamb really is the star of this soup, but if you’re not a fan—or you don’t have any on hand—try any ground meat you like. Beef is nice and hearty, with a subtler flavor than lamb, while ground chicken or turkey lend a milder flavor. And remember, almost all soups develop even more flavor after a day or two, so go ahead a make it ahead of time. You can get an even richer, more complex flavor by sautéing in half butter and half olive oil.