Goulash Soup

Cut the beef (shank or shoulder) into 2–2.5 cm cubes; finely chop the onion and garlic; dice the bell pepper and tomatoes; cut the carrot and celery root into small cubes; peel and dice the potatoes, setting them aside to add later.

Heat the oil in a heavy-bottomed pot over medium heat, add the onion and cook for 5–7 minutes until golden.

Add the garlic and cook for another 1 minute, then add the beef, raise the heat and brown the meat until nicely seared, 5–7 minutes.

Remove the pot from the heat so the paprika doesn't scorch and turn bitter, stir in the paprika and caraway, mixing quickly so the spices coat the meat.

Return the pot to the heat, add the tomatoes, bell pepper and bay leaf, pour in the broth or water, bring to a boil, reduce the heat to low, cover and simmer for 60–70 minutes, until the meat is almost tender.

Add the carrot and celery root, and cook for another 15 minutes.

Add the potatoes and cook for 15–20 minutes, until the potatoes and meat are completely tender.

Remove the bay leaf, season with salt and pepper to taste, and serve the soup hot, topped with fresh herbs if desired.