Roll the beef in the flour, season with salt and pepper and seal in hot fat in a deep double bottom pot until browned. Next add the vegetables, paprika, caraway seeds, tomato passata, bay leaves and the beef stock. Bring to the boil, lower the flame and set to simmer gently for at least 1 ½ hours. Serve the soup with yogurt.
Serves 6-8Email this Recipe Watch Video Back to Aaron's Recipes