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1
Heat oil in heavy large pot over medium heat.
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2
Add onion and caraway seeds and saute until onion begins to soften, about 8 minutes.
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3
Add beef and paprika; saute until meat is brown on all sides, about 15 minutes.
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4
Add broth.
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5
Bring to boil, scraping up browned bits at bottom of pot.
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6
Reduce heat to low; simmer until meat is just tender, about 40 minutes.
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7
Stir potato, parsnip, carrot, and garlic into soup.
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8
Simmer until vegetables are tender, about 15 minutes.
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9
Stir in tomatoes, celery, and bell pepper.
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10
Simmer until vegetables and meat are very tender, about 15 minutes longer.
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11
Cool slightly.
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12
Transfer 3 1/2 cups soup to blender.
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13
Blend until smooth.
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14
Add to soup in pot.
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15
Stir in parsley.
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16
Season soup to taste with salt and pepper.
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17
(Can be made 2 days ahead.
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18
Cool slightly; chill uncovered until cold, then cover and refrigerate.
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19
Bring to simmer before serving.)
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20
Ladle soup into 6 bowls.
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21
Top each with 1 tablespoon sour cream.
