The Base

• 2 lbs beef chuck or shank (cut into 1-inch cubes)
• 2 tbsp lard or high-quality vegetable oil (lard is traditional for authentic flavor)
• 3 large yellow onions (finely chopped)
• 3 tbsp Hungarian sweet paprika (ensure it is fresh and high quality)

Aromatics and Vegetables

• 3 cloves garlic (minced)
• 1 tsp caraway seeds (slightly crushed)
• 2 medium carrots (peeled and sliced into rounds)
• 1 large parsnip (peeled and sliced)
• 2 large waxy potatoes (peeled and cubed)
• 1 medium tomato (chopped)
• 1 Hungarian wax pepper (or yellow bell pepper, chopped)
• 6 cups beef broth (or water for a cleaner taste)
• to taste salt and black pepper

Step 1: Sauté the Onions

In a large heavy-bottomed pot or Dutch oven, melt the lard over medium heat. Add the finely chopped onions and a pinch of salt. Sauté slowly for about 10-15 minutes until the onions are translucent and just beginning to turn golden. Do not brown them too deeply.

Step 2: The Paprika Bloom

Remove the pot from the heat briefly. Stir in the Hungarian paprika, caraway seeds, and garlic. Stirring off the heat prevents the paprika from burning, which would make the dish bitter. Add the beef cubes and return to medium-high heat, stirring for 2-3 minutes to coat the meat.

Step 3: The First Simmer

Add the chopped tomato and pepper, then pour in just enough water or broth to barely cover the meat. Cover the pot, reduce heat to low, and simmer gently for about 60 to 90 minutes. The meat should be nearly tender before adding the root vegetables.

Step 4: Adding Vegetables

Add the carrots, parsnips, and potatoes. Pour in the remaining beef broth. Season with salt and pepper. Increase the heat to bring to a boil, then reduce to a simmer. Cook for another 20-25 minutes until the vegetables are fork-tender.

Step 5: Final Seasoning

Taste the broth and adjust the salt if necessary. The soup should be rich, slightly thick from the onions and potatoes, and vibrant red.