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Beef & paprika soup with soured cream

5
Total Time
2hr
Prep
15 min
Cook
1hr 45 min
Serves
4
Difficulty
Easy
Capturing the hearty flavours of eastern Europe, this filling soup ticks all the comfort-food boxes, and also freezes well

Ingredients

Olive Oil

1 tablespoons

Beef stewing steak, lean, raw

450 g, fat trimmed, cut into 2cm cubes

Onion(s)

1 large, diced

Carrots, raw

2 medium, diced

Celery, Raw

2 stick(s), diced

Garlic

2 clove(s), crushed

Paprika

1 tablespoons, level, plus extra to serve

Beef stock cube(s)

1 cube(s), 750ml made with 1 reduced-salt stock cube

Tinned Tomatoes

1 can(s), large

Potato(es), Raw

200 g, cut into 2cm pieces

Spinach

100 g

Reduced Fat Soured Cream

2 tablespoons, level

Instructions

  1. Heat half the oil in a large pan over a high heat. Cook the beef for 3 minutes, until browned all over. Transfer to a plate and set aside.
  2. Reduce the heat to medium and add the remaining oil to the pan. Cook the onion, carrot and celery, stirring, for 5 minutes until softened. Add the garlic and paprika and cook for 1 minute.
  3. Return the beef to the pan with the stock, tomatoes and 250ml water. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 hour. Stir in the potatoes and simmer, uncovered, for 30 minutes, or until the potatoes are tender and the beef is falling apart. Stir through the spinach leaves to wilt.
  4. Ladle the soup into bowls and serve topped with the soured cream and a sprinkling of extra paprika.

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