2 pounds beef stew meat, cut into small 1-inch cubes

3 tablespoons Hungarian sweet paprika

3 cups chicken, beef or vegetable broth

1 14 1/2-ounce can diced tomatoes with juice

3 garlic cloves, minced

1 Yukon gold potato, about 3/4 to 1 pound

3 carrots, peeled and sliced

1 parsnip, peeled and sliced

Salt and freshly ground black pepper

1/4 cup finely chopped parsley

1/2 cup sour cream

1. In a large Dutch oven, over medium-high heat, warm the oil. Add the leeks and caraway seeds, and saute until softened, about 5 minutes. Add the red pepper and saute for 2 more minutes or until softened.

2. Add the beef pieces and paprika, and saute until the beef is evenly browned on all sides, about 7 to 10 minutes, stirring frequently. Increase the heat, add the broth and deglaze the pan by scraping up the brown bits to encourage a rich flavor. Reduce the heat to low, and simmer the soup, partially covered, for about 30 to 40 minutes, or until the meat is tender.

3. Stir in the tomatoes, garlic, potato, carrots, parsnip, salt and pepper. Partially cover, and simmer for another 20 minutes or until all the vegetables are tender. Add the parsley and taste for seasoning.

4. To serve, ladle the bowls and serve with a dollop of sour cream immediately.

Advance preparation: This may be prepared up to three days ahead, covered and refrigerated. Reheat gently and adjust seasonings. This may also be frozen up to two months ahead. Defrost, reheat gently and adjust seasonings.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)