Hungarian Goulash Soup (Gulyásleves)

Method

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1. 1Heat the fat in a large heavy pot and cook the onions over medium-low heat, stirring now and then, for 10-12 minutes until soft and golden.
2. 2Add the beef and cook for 5-6 minutes until it has changed color on all sides. It will release some juice; move on once most of it has evaporated.
3. 3Take the pot off the heat and quickly stir in the paprika and caraway. Paprika burns and turns bitter within seconds in hot fat, which is why the pot comes off the heat first.
4. 4Add the garlic, peppers and tomato and return the pot to the heat. Pour in about 500 ml of the hot water, add the bay leaves, cover and simmer gently for 1 hour.
5. 5Add the carrots, parsley root and potatoes along with the rest of the hot water. Season with salt and pepper and simmer, lid ajar, for another 40-50 minutes.
6. 6The soup is ready when the beef falls apart with a fork, the potatoes are tender and the broth has thickened slightly. Taste for salt and add hot paprika if you like.
7. 7Remove the bay leaves, rest for 10 minutes and serve in deep bowls with fresh bread.