Instructions

1. Chop the onion and garlic.
2. Heat a little oil in a large pan and gently soften the onion and garlic. Add the beef and stir until it changes colour. Add the paprika & cumin powder and stir for a minute, then pour in about a liter of water or stock.
3. Add the bayleaf and season with salt and pepper. When the soup is simmering add the tomato & pepper and cook for about an hour. Gently simmer for about an hour or even longer.
4. Meanwhile peel the vegetables. Dice the potatoes, carrots and celeriac, add these to the soup with the parsley and cook until they are tender.
5. Alternatively don't dice the vegetables but add them as whole to the soup with the tomato and green pepper. Cut them up before serving.
6. Discard the green pepper, tomato and parsley before serving.
7. Serve the soup with crusty bread and sliced hot green paprika, if liked.