1 Large onion
1 Red bell pepper
4 oz Lard (oil)
1 lb Beef cut in small cubes
1/2 ts Salt
1/2 ts Ground pepper
2 ts Paprika powder
1/2 ts Caraway seeds
2 Large potato
1 Large tomato
1 Bay leaf
1 tb Chopped parsley
-For csipetke: 1 Egg
1/4 ts Salt
3 tb Flour
1 t Oil
Chop onion, bell pepper. Brown them in the lard. Add: paprika powder, diced beef. On high heat brown them for 5 minutes until sizzles. Add: cut up tomato, salt pepper, caraway, bay leaf and 6 cups of hot water. Reduce the heat to medium-low, cover it and cook it for 1 hour. Add the peeled diced potato, cook it until potato is ready. You can add CSIPETKE when done, and cook it for 5 more minutes. CSIPETKE: with one egg, 3 T flour, 1/4 t salt, 1 t oil (NO WATER!) make a dough, hard enough to stand on the kneading board as a bulk without changing its shape. Pinch pea-size pieces from the dough, and drop them into the slowly boiling soup. Before serving sprinkle chopped parsley in it. Recipe courtesy of: Denise Bradshaw, 21 Feb 93 12:03:01