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. ---------------------------------------------------------------------------
Nutrition
Ingredients
