Instructions: Cube the meat and potatoes into 3/4-inch pieces. Stew the onion in lard over low heat until golden yellow, but not brown. Remove the pot from th eheat, add the paprika (powdered), meat, salt and 1 quart 3 ounces (1.5 liters) water. Add the caraway seeds and peppercorns in a tea ball or a small bag for easy removal before serving the soup. Return to low heat and simmer. After 30 minutes add the carrots, parsnips and paprika peppers.
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In U.S., use sweet yellow peppers, cleaned and cut into wide slices. When the meat is nearly tender (around 30 minutes) add the potatoes. When every ingrediens is tender (about another 20 minutes), the dish is done. Serve immediately or reheat when needed.

Serves six.

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