Yield: 4 Servings

Measure Ingredient
1 \N Large onion
1 \N Red bell pepper
4 ounces Lard (oil)
1 pounds Beef cut in small cubes
½ teaspoon Salt
½ teaspoon Ground pepper
2 teaspoons Paprika powder
½ teaspoon Caraway seeds
2 \N Large potato
1 \N Large tomato
1 \N Bay leaf
1 tablespoon Chopped parsley For csipetke:
1 \N Egg
¼ teaspoon Salt
3 tablespoons Flour
1 teaspoon Oil

Chop onion, bell pepper. Brown them in the lard. Add: paprika powder, diced beef. On high heat brown them for 5 minutes until sizzles. Add: cut up tomato, salt pepper, caraway, bay leaf and 6 cups of hot water. Reduce the heat to medium-low, cover it and cook it for 1 hour. Add the peeled diced potato, cook it until potato is ready. You can add CSIPETKE when done, and cook it for 5 more minutes. CSIPETKE: with one egg, 3 T flour, ¼ t salt, 1 t oil (NO WATER!) make a dough, hard enough to stand on the kneading board as a bulk without changing its shape. Pinch pea-size pieces from the dough, and drop them into the slowly boiling soup. Before serving sprinkle chopped parsley in it.

Recipe courtesy of: Denise Bradshaw, 21 Feb 93 12:03:01

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