Ingredients
Equipment
Method
Soup:
- Heat oil in a medium sauce pot, add onion and sauté until softened about 5 minutes. Add garlic and sauté for another 1-2 minutes.
- Remove from burner, stir in the sweet and hot paprika, black pepper and cumin until well combined. Return to burner.
- On medium to high heat, add stewing beef, and cook until meat is well browned on all sides. Turn down heat, and add about ½ cup of water or vegetable broth at a time, every 5-10 minutes and at a slow boil, almost simmering, to allow the meat to cook and the liquid to start thickening and meat to tenderize for about 30 minutes.
- Once all of the remaining water is added, then add the carrots, parsley root, potatoes, tomato paste, and salt. Cook for another 30 minutes, until the vegetables are tender. Check if more salt is needed.
Dumplings/Pinched Noodles:
- Beat egg and slowly add flour 1 tablespoon at a time until well blended. Add water if dough is too dry.
- Using a small spoon, scrape pinch a dime size pieces into the simmering soup. Once the noodles float to the surface, they are done.
- Serve the soup with chopped parsley or sour cream.