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1
Pat the meat dry.
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2
Trim away any excess fat and cut the meat into 3/4-inch cubes.
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3
Cut the onion in half and coarsely chop one half.
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4
Thinly slice the other half and set aside.
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5
Core, seed, and cut the bell peppers in half.
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6
Cut one half of each pepper into chunks and the other half into 1/4-inch strips.
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7
Set aside.
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8
Heat oil in a pressure cooker or large heavy saucepan over medium-high heat until it shimmers, about 3 minutes.
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9
Ad half the meat and brown on all sides, about 4 minutes.
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10
Transfer to a bowl with a slotted spoon.
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11
Add the remaining meat and repeat.
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12
Add the chopped onion and bell pepper chunks to the pot.
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13
Stir frequently until the vegetables soften, 4 to 5 minutes.
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14
Add the sweet and hot paprika, black pepper and caraway seeds and stir for 1 minute.
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15
Pour in the beef broth.
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16
Add the bay leaves garlic, and tomato paste.
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17
Return the meat and accumulated juices to the pot.
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18
Cover and seal the pressure cooker, if using, and bring to full pressure over high heat.
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19
Regulate the heat and cook for 20 minutes.
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20
If using a saucepan, simmer partially covered for 1 to 1 1/2 hours.
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21
Release pressure and uncover the cooker.
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22
The meat should be cooked through and tender.
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23
If not, re-cover the pan, bring back to full pressure and cook for 5 minutes more.
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24
Pour the soup through a colander into a bowl, leaving as much of the meat as possible in the pot.
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25
Pick out the meat cubes in the colander and return to the pot.
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26
Discard the bay leaves and vegetables In the colander as well as any remaining in the pot.
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27
Add the onion slices and bell pepper strips to the pot and pour the broth back in over the vegetables and meat.
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28
Bring to a boil over high heat, reduce heat to low, and simmer, uncovered until the vegetables are just tender, 7 to 8 minutes.
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29
Meanwhile, bring water to a boil in a large saucepan.
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30
Add the salt and noodles and cook until the noodles are just tender.
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31
Drain the noodles.
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32
Spoon 1/2 cup of noodles into each of 6 soup bowls.
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33
Ladle the hot soup over the noodles and serve at once.
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34
Pass the sour cream at the table.
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35
Note: Toast the caraway seeds in a small skillet over medium-low heat, tossing often, until aromatic, about 5 minutes.
