3 med. to sm. onions
2 tbsp. butter
1 lb. beef brisket, fat trimmed and meat cubed into bite-sized pieces
1 lg. tomato, peeled, seeded and diced
2 tsp. or more paprika
2 c. water
2 med. potatoes, peeled and cubed (optional)
Salt to taste

Saute onions in butter until deep golden brown. Add beef and saute until browned. Stir in tomato, paprika and 2 cups water. Bring to a boil, then lower temperature and simmer 2 hours. Add potatoes. Continue simmering until meat and potatoes are tender, about 1/2 hour. Season to taste. Preferably, soup should be made a day in advance. Serves 4.