Fry 3 1/2 ounces onion (1 cup) in lard without browning, then add 7 ounces diced beef, all spices, such as one teaspoon paprika, salt, garlic, caraway, marjoram, one dessert spoon (1 tablespoon) tomato puree. Pour a little water or stock and simmer until tender. Cut up small 3 raw diced potatoes and add to soup; then boil until soft. Serve with white bread or rolls.

Note: this is a German recipe. We suggest you use vegetable oil instead of lard. It is supposed to be very spicey; more tomato puree makes it thicker, like stew. Some fresh green beans cut up would probably be very good in this soup.

This hearty soup could be found in restaurants along the motorway in Austria and Germany.