First, we clean and finely chop the two onions. In a soup pot, heat two tablespoons of pork lard (or 100 ml of oil), in which we put the chopped onion to fry. We roast a little the onions, until it becomes translucent, after which we put the meat to fry. Mix the meat to fry on both sides, until it turns colour.
Season with two teaspoons of sea salt, one teaspoon of freshly ground pepper and two teaspoons of caraway powder (or whole seeds). We also add a tablespoon of sweet paprika powder, a tablespoon of gulyas paste and a teaspoon of sweet pepper paste. Mix and add a glass of water, do not burn the paprika powder, and leave to boil everything over medium heat.
Clean and chop the sweet red pepper and also proceed with green pepper. Add them in the pot over the meat. Mix, and let boil for about five minutes. If needed, add a little more water. Chop the tomato, which we also add in the pot. Add water to cover everything and let boil for about an hour, stirring occasionally.
Clean and cut into cubes the carrots and parsley roots. check, and if the meat is half boiled, add the carrots and parsley roots. Mix and boil for about 10 minutes. Also, add the potatoes cut into cubes and season with two teaspoons of sea salt.
After adding the potatoes, add more water to cover everything well and boil about 15-20 minutes. I also added a tablespoon of vegetable mix, for added flavour. Taste, and if necessary add more sea salt.