Step 1

Heat the lard in a cast iron Dutch oven, then add the onions and cook for 8 minutes. Stir often so they don’t burn. If they start browning, add a tablespoon of water.

Step 2

Stir in caraway seeds, black pepper and bay leaves, and cook for 2 more minutes.

Step 3

Remove the pot from the heat, and sprinkle paprika all over the onions. Stir often! (Burnt paprika is bitter.)

Step 4

Add beef cubes and garlic. Stir well until each piece is coated with paprika gravy. Reduce the heat to medium and cook for 2-3 minutes, or until the beef cubes start browning.

Step 5

Mix in tomatoes, peppers, goulash paste and the remainder of the broth (1 ½ cup). The broth should cover the meat and vegetables by an inch or two. If it doesn’t, add hot water.

Step 6

Reduce the heat to low, cover the Dutch oven, and let it simmer for an hour and a half.

Step 7

Add the root vegetables (carrots, parsley, celeriac and potatoes) and the tied parsley leaves to the pot. Add 4-5 cups of hot water to cover by an inch or two.

Step 8

Season with salt, and bring the soup to a boil over high heat. When it starts boiling, reduce the heat to medium, and cook for 15 minutes uncovered.

Step 9

Add the csipetke and boil for another 10-15 minutes. Taste and adjust saltiness.