Servings: 6

1 yellow onion
2 garlic cloves
225g celery root or rutabaga
1 red bell pepper
450g ground lamb or ground beef
110g 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:

225 ml sour cream or mayonnaise
fresh parsley, for garnish

Peel and chop the vegetables finely.

Sauté the onion and garlic, with a generous amount of oil or butter, in heavy pan over medium heat until softened.

Add the ground meat and sauté, stirring occasionally, until cooked through and browned.

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.

Increase the heat and bring the soup to a light boil. Let simmer for 10 minutes.

Add remaining water and vinegar before serving.

Serve with finely chopped parsley and dollop of sour cream or mayonnaise.


Lamb really is the star of this soup, but if you’re not a fan – or you don’t have any on hand – try any ground meat you like. Beef is nice and hearty, with a subtler flavour than lamb, while ground chicken or turkey lend a milder flavour.

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