2 tbsp. vegetable oil
2 c. coarsely diced onions
1 c. chopped celery
2 lg. cloves garlic, minced
3 tbsp. paprika
1 tsp. dried thyme leaves
1 (28 oz.) can tomatoes (run through blender)
1 (8 oz.) can sauerkraut, drained
1 lb. smoked sausage, cut into 1/4 inch slices
Chopped parsley
1 1/2 lb. lean beef, cubed
2 tbsp. brown sugar
1 1/2 tsp. caraway seeds
6 c. beef broth
3 c. potatoes, peeled and diced

I use round or sirloin steak. Don't use chuck, it's too greasy!

Heat oil in deep, large soup pot (or Dutch oven) over medium heat. Add the beef cubes, increase heat to medium high, and brown quickly on all sides. Add the onions, celery and garlic and continue to saute until vegetables are softened.

Over medium heat, add the paprika, brown sugar, thyme and caraway. Toss to coat vegetables and meat completely, 2 to 3 minutes. Add the tomatoes, beef broth, and sauerkraut. Heat mixture to a simmer, reduce heat, partially cover pot and cook 2 hours.

Add potatoes to soup, and cook soup additional 30 minutes, partially covered. Add sliced sausage, and heat 15 minutes, uncovered.

PLEASE MAKE THIS THE DAY BEFORE YOU WISH TO EAT IT! STORE OVERNIGHT IN THE REFRIGERATOR. tHIS GREATLY IMPROVES THE FLAVOR.

Will keep for 3 days (maybe 4) in refrigerator. If it lasts that long! Serves 6 to 8.