• Chop the onion, garlic, tomato, pepper. Cut the carrots, parsnips and celery into circles or half moons. Cut the potatoes into one inch cubes.
• Heat the oil in a large pot. Add the diced onions and sauté on low heat until translucent and soft (approximately 10-15 min). Remove the pot from the heat, add the sweet Hungarian paprika, and mix it well with the onions.
• Place the pot back on the heat, and turn it up. Sear the beef on medium to high heat for about 4-5 minutes, stirring constantly.
• Add the diced tomato, pepper, garlic, ground caraway, some salt and pepper, and stir the ingredients with the meat. Add the salt gradually and adjust the flavour later as you like. Cover and cook it on low-medium heat for about an hour, stirring occasionally.
• Add the potatoes, carrots, parsnips, celery and add about 8 cups of water. Bring it to a boil, then simmer it on low to medium heat until vegetables soften. Add salt to taste and adjust to your liking.

Making the small egg noodles

• Mix the flour, egg and salt until they form a dough. Either roll the ball out first or directly from the ball start pinching off little pieces. I like forming them into little balls, about a size of a pea. Sprinkle on a little bit of flour so they don't stick together.
• At the end of cooking the soup, once the meat and the vegetables are tender, bring it to boil, add the noodles, and cook the soup for another few minutes, until the noodles rise to the surface.
• Serve the soup with some bread on the side. Bon apetit! Jó étvágyat!