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In a large heavy saucepan, heat oil over medium-high heat and cook onion until tender. Add beef and cook until browned. Remove pot from heat and add minced fresh garlic, caraway seed, paprika, salt and pepper. Return pan to stove, on medium heat, and stir in stock. Cover, reduce heat, and simmer soup for one hour. Then, add in tomato and green pepper; cover, simmer for 30 minutes. Next, add potatoes (and more stock, or water, if soup is getting too thick for your tastes), cover, and simmer about 30 more minutes, or until potatoes are cooked to the softness you want. Taste; add more salt and/or pepper if you wish. Note: the original recipe didn't call for it, but some diced carrot and celery are great additions, as are sliced mushrooms; you'll need more stock though, if you add these extra veggies.
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
Budget immersion blender — soups, sauces, mayonnaise, smoothies