Smokey Gulasch Soup

During a walk yesterday, I met an old man who was out shoveling snow. He told me that not since the late 1800's has there been a January in Stockholm where the temperature hasn't gone above 0°C. Except for this winter. We've had snow since mid-December, and it's not showing any signs of going away. I know some people think that Sweden is pretty much frozen all year round, but let me tell you: this is not so. And this winter is really exceptionally cold, for the Stockholm region at least.

I'm freezing. And I yearn for warm, comfortable soups. So here's one - it might not be a super traditional gulasch soup, but it's good.

Smokey Gulasch Soup
(printable recipe)

Oil for frying
2-3 yellow onions
5-6 garlic cloves
800 g beef, in small dice
200 ml red wine
3-4 tbsp tomato purée
salt
1/2-1 tsp caraway
1/2-1 tsp Pimentón de la Vera (smoked paprika - I use the hot version)
2 carrots, in coins
4 potatoes, in small dice
4 bell peppers (any color), in small dice
warm water
ancho chili, to season

Heat some oil in a large, heavy pot. Fry onions and garlic until lightly browned. Add meat, red wine, tomato purée, caraway, salt and the smoked paprika. Bring to a boil, cover with a lid and lower the heat. Let it simmer for 1-2 hours. Keep an eye on it so it doesn't run dry, and add warm water as needed. When the meat starts to become tender, add carrots, potatoes and bell peppers, and cook for an additional 30-60 minutes until everything is soft. Serve with a generous dollop of homemade aïoli if you have it!

Recept på engelska:
Rökig gulasch