Traditionally, this soup would be made with cubes of beef, but when you want a quick weeknight dinner, who can wait for meat to braise? We use ground beef instead. If you like your soup spicy, substitute hot paprika for some of the sweet paprika here.

How to Make It

Step 1

Set a large pot over moderate heat. Add the ground beef and cook, stirring to break it up, until the meat is no longer pink, about 2 minutes.

Step 2

Reduce the heat to moderately low. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the flour. Cook, stirring, for 1 minute.

Step 3

Add the potatoes, paprika, cayenne, marjoram, caraway seeds, salt, tomato paste, broth, and water. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.

Step 4

Variation:: Use one cup of wide egg noodles instead of the potatoes. You'll only need to simmer the soup for about five minutes, since the noodles don't take quite as long to cook.

Step 5

Wine Recommendation: France's southern Rhône is one of the world's treasure troves of red-wine values. Seek out a sturdy, spicy Côtes-du-Rhône-Villages or, if you can find one, a Vacqueyras. Their roasted raspberry flavors will complement the soup well.

Quick From Scratch Soups & Salads

Ratings & Reviews

Nikkabet's Review

February 25, 2011
This recipe has potential, but needs serious help with the seasoning. DO season the meat while browning - salt, pepper, allspice. Drain the meat. DO NOT add the full 1 1/4 teaspoon of Caraway seeds. Scale it back to 1 teaspoon. Caraway adds a nice flavor, but the previous reviewer is right, it overpowers the dish. Add a little garlic - maybe a clove or two - and pump up the heat. 1/4 tspn of cayenne was not enough. Go for 1/2 tspn. Add a little extra paprika. In addition to the two tablespoons, try adding an extra teaspoon of smoked or hot paprika. It will add a nice extra layer of flavor.

millwil's Review

February 18, 2011
The soup came out good. The carraway seeds were a bit over powering and the soup could've used a bit more seasoning, primarily garlic or garlic salt.

jhoffma3's Review

December 18, 2010