10 cups of beef broth
1/2 cup of heavy cream
1/4 cup of olive oil
3 tablespoons of paprika
1 tablespoon of lemon juice
1 1/2 tablespoons of marjoram
500g of beef cut into 2cm cubes
4 large onions, chopped
2 tomatoes, peeled and seeded, cut into pieces
1 carrot, chopped
1 green pepper, cut into strips
10 cups of beef broth
1/2 cup of heavy cream
1/4 cup of olive oil
3 tablespoons of paprika
1 tablespoon of lemon juice
1 1/2 tablespoons of marjoram
500g of beef cut into 2cm cubes
4 large onions, chopped
2 tomatoes, peeled and seeded, cut into pieces
1 carrot, chopped
1 green pepper, cut into strips
Heat the olive oil in a large pot over medium heat and cook the onion and marjoram for 10 minutes or until the onion is soft
Add the beef and paprika and cook for 15 minutes
Add the broth, tomato, carrot, and green pepper and stir well, scraping the bottom of the pot with a wooden spoon
Simmer over low heat for 40 minutes or until the beef is tender
Serve hot
Beat the heavy cream with an electric mixer until thickened
Add the lemon juice and beat for another minute
Serve the soup with this cream on top
