Dice beef, bell pepper and onion. Fry the beef and the vegetables with paprika powder in a big pot. Add the stock when the beef has browned. Bring to the boil.

Chop the garlic fine and mix with the butter. Add to the soup together with the tomato puree. Let simmer 2-3 hours.

The soup is ready when the meat almost falls to pieces. Add salt and pepper to taste.

Serve with crème fraiche.