Gulaschsuppe (Goulasch Soup)

	Photo: © Quade - Fotolia.com

1 1/2 lbs Beef, cut into 1/2-inch cubes
2 large Onions, finely chopped
2 tablespoons Oil
2 large Carrots, cut into small sticks
3 Turnips, chopped into small cubes
3 large Potatoes, chopped into small cubes
2 tablespoons Tomato Paste
2 teaspoons Paprika (sweet, not hot variety)
3 cloves Garlic, finely chopped
2 teaspoons fresh Lemon Zest
1/2 teapoon Caraway Seads
1/2 teaspoon dried Marjoram
1 Bay Leaf
Salt & Pepper
6 cups Beef Broth

In a large pot, heat oil. Add beef and sear for 5 minutes so that all sides are lightly browned. Mix in onions, carrots, and turnips. Mix in tomato paste and paprika.

Combine garlic, lemon zest, caraway seeds, marjoram, bay leaf, and salt. Add to the meat mixture. Add beef broth. Bring to a boil, then reduce heat and allow to simmer for 1 hour or until the meat is soft.

Add the potatoes and continue to cook for another 30 minutes. Season the soup with some additional salt (if needed) and pepper to taste. Allow the soup to cook just another 5 minutes to incorporate the seasoning. Serve hot.

This soup tastes great reheated too, so if you want to make it ahead of time and heat it when you need it, you can do that with this soup without harming its taste.