Place oil in a large saucepan over medium heat, add meat and brown in batches.
Remove from pan and set aside.
Add onion and carrot to the pan and cook for 5 minutes until tender, then add garlic and cumin seeds and cook for another 2 minutes.
Return meat to pan, add paprika and toss well for 3 minutes until beef is well coated.
Add stock, bay leaves, thyme sprigs and tomato paste to the pan.
Bring to the boil, then reduce heat and simmer for 1 hour, or until the meat is tender.
Add more stock or liquid if necessary.
Add potatoes and celery to soup and cook for another 15 minutes or until potatoes are tender.
Remove soup from heat and cool slightly.
Fold through sour cream.
Season to taste.
Heat gently, garnish with thyme sprigs and serve.
Note: If you prefer, serve sour cream on the side.
Ingredients:
2 tablespoons vegetable oil
500 g chuck steaks, cubed
1 onions, chopped
500 g carrots, chopped coarsley
2 cloves garlic, chopped
1 tablespoon cumin seeds
2 1/2 tablespoons paprika
1 1/2 liters beef stock
2 bay leaves
8 sprigs fresh thyme, plus extra to serve
2 tablespoons tomato puree
300 g washed new potatoes, peeled,coarsley chopped
2 stalks celery, sliced
1/3 cup sour cream
Steps/Methods:
Place oil in a large saucepan over medium heat, add meat and brown in batches.
Remove from pan and set aside.
Add onion and carrot to the pan and cook for 5 minutes until tender, then add garlic and cumin seeds and cook for another 2 minutes.
Return meat to pan, add paprika and toss well for 3 minutes until beef is well coated.
Add stock, bay leaves, thyme sprigs and tomato paste to the pan.
Bring to the boil, then reduce heat and simmer for 1 hour, or until the meat is tender.
Add more stock or liquid if necessary.
Add potatoes and celery to soup and cook for another 15 minutes or until potatoes are tender.
Remove soup from heat and cool slightly.
Fold through sour cream.
Season to taste.
Heat gently, garnish with thyme sprigs and serve.
Note: If you prefer, serve sour cream on the side.
