Beef & paprika soup with soured cream
2
Points®
Total time: 2 hr • Prep: 15 min • Cook: 1 hr 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 tablespoon(s)
Beef stewing steak, lean, raw
450 g, fat trimmed, cut into 2cm cubes
Onion
1 large, diced
Carrots, raw
2 medium, diced
Celery, Raw
2 stick(s), diced
Garlic
2 clove(s), crushed
Paprika
1 tablespoon(s), 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
Potatoes, Raw
200 g, cut into 2cm pieces
Spinach
100 g
Reduced fat soured cream
2 tablespoon(s), 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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