Ingredients

• 2 1/2 lbs beef shank
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 2 large onions, thinly sliced, separated into rings
• 1 garlic clove, mincedd
• 1 tablespoon paprika
• 3 cups water
• 1 green bell pepper, seeded and cut in strips
• 1 red sweet bell pepper, seeded and cut in strips
• 2 teaspoons salt
• 1 teaspoon caraway seed
• 1 small dried hot red chili pepper, crushed
• 1 (16 ounce) can diced tomatoes
• 2 medium potatoes, cut lengthwise in wedges
• sour cream

Instructions

1. Brown beef shanks in heated oil in a 5-quart Dutch oven. Remove and reserve shanks as they brown. When all are browned, discard drippings.

2. Add butter to pan; add onions and cook over medium heat until limp and lightly browned. Stir in garlic and paprika.

3. Add beef shanks and any juices, water, green and red bell peppers, salt, caraway seeds, chili, and tomatoes. Bring to boiling. Reduce heat. Cover and simmer until meat is tender, about 2 hours.

4. Remove meat; discard fat and bones, then return meat to soup. Skim and discard any fat from soup. You can chill at this point to let the fat harden and skim, if you prefer.

5. Add potatoes. Boil gently, uncovered, until tender, about 30 minutes. Taste; add salt, if needed.

6. Serve soup with a dollop of sour cream added to each portion.