HUNGARIAN GOULASH SOUP   

Pureeing half of the soup (including the meat) gives it a denser consistency. While most Hungarian cooks do not top goulash with sour cream, go ahead; it adds a nice creaminess and tang.
3 tablespoons olive oil
1 onion, chopped
1 1/2 teaspoons caraway seeds
1 pound beef shoulder, fat trimmed, cut into 1 1/2-inch pieces
3 tablespoons Hungarian sweet paprika
10 cups canned beef broth

1 12-ounce russet potato, peeled, cut into 1-inch pieces 
1 parsnip, peeled, chopped 
1 carrot, peeled, chopped 
3 garlic cloves, minced
2 tomatoes, chopped 
1 celery stalk, chopped 
1 green bell pepper, cut into matchstick-size strips 

1/2 cup chopped fresh parsley

6 tablespoons sour cream

Heat oil in heavy large pot over medium heat. Add onion 
and caraway seeds and sauté until onion begins to soften, 
about 8 minutes. Add beef and paprika; sauté until meat 
is brown on all sides, about 15 minutes. Add broth. Bring 
to boil, scraping up browned bits at bottom of pot. Reduce 
heat to low; simmer until meat is just tender, about 40 minutes. 

Stir potato, parsnip, carrot, and garlic into soup. Simmer 
until vegetables are tender, about 15 minutes. Stir in tomatoes, 
celery, and bell pepper. Simmer until vegetables and meat are 
very tender, about 15 minutes longer. Cool slightly.

Transfer 3 1/2 cups soup to blender. Blend until smooth. Add to 
soup in pot. Stir in parsley. Season soup to taste with salt and 
pepper. (Can be made 2 days ahead. Cool slightly; chill uncovered 
until cold, then cover and refrigerate. Bring to simmer before 
serving.)

Ladle soup into 6 bowls. Top each with 1 tablespoon sour cream.

Makes 6 servings.