Heat oil in large pan and fry the beef for 5 minutes until golden. Add onion and caraway seeds and sauté until soft.
Add paprika and stir for 1 minute then pour over the beef stock. Bring to the boil, then simmer until meat is just tender, about 40 minutes.
Add the garlic, vegetables and tomatoes. Simmer for a further 15-20 minutes until the vegetables are tender. Allow to cool slightly then purée half of the mixture in a food processor until roughly chopped. Return to the pan and add a little more water if necessary to make a thick soup consistency.
Reheat and serve topped with sour cream and parsley.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.