Ingredients

• 2 small brown onions, chopped
• 2-3 red capsicums chopped small
• 300g beef in 1 x 1 cm cubes
• 2 cloves of garlic
• 1.5 litres of beef or vegetable stock
• 4 medium sized potatoes, diced
• 1 pinch of cayenne pepper
• 2 tablespoons of tomato paste
• 1 heaped teaspoon of cumin
• salt & pepper
• olive oil

Directions

• Chop the onion, and frying it gently on medium heat in olive oil.
• Dice the capsicum while the onion is cooking and add it to the pan after 7 or 8 minutes. Let that cook for another five or ten minutes
• Trim the beef of any fat or sinew then fry the beef in a separate pan until only slightly browned. Add to the onion and capsicum.
• Mash the garlic in a mortar or garlic press.
• Mix in the cayenne pepper and cumin and some salt and pepper as well as the tomato paste.
• Be careful not to add too much cayenne pepper as it can become spicier during the cooking process. You can always add more cayenne pepper later.
• Mix the spices in with the beef & onion.
• Heat half of the stock and pour in. Let this simmer on medium to low heat for about 30 minutes.
• Peel and dice the potatoes and put them in with the rest of the stock.
• Bring to gentle boil then turn the heat down to a simmer.
• Soup is ready when potatoes are soft. Season it to taste with cayenne, salt and pepper.
• Serve hot with fresh, crusty bread, a slice of lemon and maybe a generous tablespoon of sour cream!