Ingredients

• 1 yellow onion
• 2 garlic cloves
• 225 g celery root
• 1 red bell pepper
• 450 g ground lamb or ground beef
• 120 g butter or olive oil
• 1 tbsp paprika powder
• ¼ tsp cayenne pepper
• 1 tbsp dried oregano
• ½ tbsp crushed caraway seeds
• 1 tsp salt
• ¼ tsp ground black pepper
• 400 g crushed tomatoes
• 600 – 700 ml water
• 1½ tsp red wine vinegar

For serving

• 240 ml sour cream or mayonnaise
• fresh parsley, for garnish

Instructions

1. Peel and chop the vegetables finely.
2. Sauté the onion and garlic, with a generous amount of oil or butter, in heavy pan over medium heat until softened.
3. Add the ground meat and sauté, stirring occasionally, until cooked through and browned.
4. Add the bell pepper, celery root, paprika, cayenne, oregano, caraway, salt and pepper. Stir for about 1 minute. Pour in the tomatoes and 2 cups of water.
5. Increase the heat and bring the soup to a light boil. Let simmer for 10 minutes.
6. Add remaining water and vinegar before serving.
7. Serve with finely chopped parsley and dollop of sour cream or mayonnaise.