(Serves 4-6)


1 kg     topside beef, cut in cubes

2          onions, chopped

2          cloves of garlic, crushed

25 ml   olive oil

1 tin     chopped tomatoes (tinned)

15 ml   paprika

5 ml     ground cumin

1,5 l     beef stock

1          large red pepper, cut into strips

2          potatoes, cubed

5 ml     freshly squeezed lemon juice

1 tin     French cut green beans

Salt and freshly ground black pepper to taste

200 ml soured cream – for serving


  • Saute the onions and garlic in the oil
  • Add the meat and cook for a few minutes whilst stirring – to brown
  • Add the tomatoes, paprika, cumin, beef stock and some salt and pepper
  • Cook the soup until the meat is tender , ±1½ hours at a very gently heat and stir regularly. Top up with beef stock or water  if necessary.
  • Add the cubed potato and the red pepper strips to the soup once the meat is tender and almost falling apart.
  • Simmer until the potatoes are soft and tender
  • Adjust the seasoning – add more salt, pepper and a dash of lemon juice to the soup
  • Add the drained beans, heat through and serve with dollops of soured cream and some chopped parsley or coriander


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