- 3tbsp oil
- 500g beef shin, cut into 5cm (2in) pieces
- 1 onion, peeled and finely chopped
- 2 cloves garlic, peeled and crushed
- 1 1/2 tsp paprika
- 1 1/2 tsp hot smoked paprika
- 1 1/2 tsp caraway seeds
- 1 sprig thyme, leaves picked
- 1.2 litres (2pt) beef stock
- 2 medium potatoes, peeled and diced
- 1tbsp tomato puree
- 1 tomato, roughly chopped
- 1 red pepper, deseeded and diced
- 1 green pepper, deseeded and diced
- 1tbsp red wine vinegar
- 100ml (3fl oz) sour cream
- Small bunch parsley, chopped
Season the beef then in a large casserole, gently heat the oil and fry the meat in batches until evenly browned all over. Remove from the pan, set aside and fry the onions for 10 minutes until softened. Add the garlic for another minute then return the beef to the casserole followed by the paprika, caraway seeds and thyme leaves.
Stir well to coat the meat in the flavours and pour in the stock then cover and leave on a very low simmer for 1 hour 45 minutes. When tender, lift the meat out of the soup, allow to cool slightly and shred.
Remove the lid and add the tomato puree, potatoes, chopped tomato and peppers. Turn the heat up and simmer for a further 30 minutes until the potatoes are cooked through and the meat is meltingly tender.
Remove from the heat and season to taste, then stir through the red wine vinegar if needs be. Ladle the soup into bowls, drizzle with sour cream, scatter with parsley and serve with crusty bread.