Cold Herdsman Beef Soup with Cucumber Salad

Chilled paprika-beef broth with caraway-scented onions, served beside a sharp dill cucumber salad. As Cauldron on the Cattle Road remembers, herdsmen on the Hungarian Puszta raised the pot at dusk between the Hortobágy and Vienna’s markets.

Serves 4

Estimate for one serving

• 450 cal
• 12g protein
• 25g carbs
• 8g fat
• 3g fiber

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Ingredients

• 1 lb beef shin or chuck
• 3 large yellow onions
• 2 tbsp lard
• 1 1/2 tbsp sweet Hungarian paprika
• 1 tsp caraway seeds
• 6 cups water
• 1 tsp salt
• 2 English cucumbers
• 2 tbsp white wine vinegar
• 3 tbsp fresh dill

Instructions

1. 1Cut the beef into small cubes.
2. 2Slice the onions thinly; melt the lard in a pot over low heat, add onions and caraway, and cook slowly for 15 minutes until very sweet.
3. 3Remove from heat, bloom the paprika in the onions, then add the beef cubes, salt, and water; simmer gently for 20 minutes until meat is tender.
4. 4Let the soup cool completely then chill for at least 1 hour.
5. 5Meanwhile slice the cucumbers thin, toss with vinegar, salt, and chopped dill to make the salad; serve the cold soup with a generous spoonful of salad on top.