3 Tbsp. World Classics Trading Co. olive oil 

1 small onion, chopped 

1 1⁄2 tsp. caraway seeds 

1 lb. lean ground beef 

3 Tbsp. smoked paprika 

10 cups Big Y beef broth 

1 12-oz. russet potato, peeled and cut into 1-inch pieces 

1 parsnip, peeled and chopped 

1 carrot, peeled and chopped 

3 garlic cloves, minced 

1 celery stalk, chopped 

1 cup fresh or Big Y frozen peas

1⁄2 cup Big Y white mushrooms, sliced

1⁄2 cup fresh parsley, chopped 

– Big Y salt and fresh ground pepper to taste

In a large, heavy pot over medium heat, add oil. Add onion and caraway seeds and sauté for 8 minutes or until onion begins to soften. Add ground beef and cook for 

8 to 10 minutes or until meat is browned. Drain and return to stove. Add paprika and cook for 2 minutes. Add beef broth and bring to a boil, scraping up the browned bits at bottom of pot. Reduce heat to low and stir in potato, parsnip, carrot and garlic. Simmer for 15 minutes or until vegetables are tender. Stir in celery, peas and mushrooms and continue to simmer for 10 minutes or until vegetables and meat are very tender. Remove from heat and let cool slightly. Stir in parsley and season with salt and pepper before serving.