• 1 oz. dripping
• 1 onion
• 1 carrot
• 1 small parsnip
• 8 oz. meat (shin of beef)
• 1 teasp. paprika
• 1 tomato
• a few bacon rinds
• ¼ teasp. caraway seeds
• 1½ pt. water
• salt and pepper
• 2 potatoes
• ¼ pt. sour milk or yoghourt

Melt the fat in a deep pan and fry the sliced onion, carrot and parsnip until they begin to brown. Add the meat in ½ in. cubes, the paprika, the tomato roughly cut up, the bacon rinds and caraway seeds. Heat gently, stirring for a few minutes. Add the water and a pinch of salt and bring very slowly to simmering point. Simmer for 2 hr. Dice the potatoes and add them to the soup; continue simmering for another hour. Remove the bacon rinds. Season soup to taste and stir in the sour milk or yoghourt.