In a large soup pot or Dutch oven, sauté the onions in the bacon fat or vegetable oil over medium-low heat, stirring frequently, until translucent. This will take 10 to 15 minutes. Do not let the onions brown. Salt the onions lightly to help tenderize them. Add a small amount of water, if necessary, to keep them from sticking to the pan.
Turn the heat to high and add the meat cubes and stir constantly for about 3 minutes or until the meat has been seared on all sides.
Add water to cover by an inch and bring to a boil. Reduce heat, cover, and simmer until the meat is almost tender, adding water as necessary to keep it above the level of the meat. This can take up to 2 hours.
Add the sweet paprika, carrots, parsley roots, bunch of parsley, optional potatoes, Vegeta, optional caraway seeds, banana wax peppers, and hot paprika.
Bring back to the boil, reduce heat to a simmer, cover, and cook until the vegetables are tender but not falling apart. Add additional water, if necessary, to keep a soup consistency. Add salt to taste.
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