Saute the onion in fat until golden. Add the beef and stir until
well browned. Add salt, paprika, and tomatoes, and let simmer
(adding a little water to prevent over-browning) for 30 minutes.
Sprinkle the flour over the meat, stir, and pour enough water to
cover the meat well. Add carrot, parsnip, green pepper, and bring
to a boil. Turn to low heat and simmer for 10 minutes. Add potatoes
and more water (to soup consistency). Salt to taste. Simmer until
potatoes and meat are well cooked.
Pinched Noodles:
Combine ingredients with enough flour to make a medium dough. Drop
tiny noodles from a spoon into simmering soup. When the noodles
float to the surface, they are done. A good alternative to the
spoon is to put the dough on a cutting board, use a flat edged
knife to cut off a portion of the dough, roll the portion along the
length of the board (producing a length like a piece of licorice)
and then cut of 3/4" pieces to drop in the soup. Note that this can
be done right over the pot.
Add "pinched noodles" and boil a few minutes longer with the
chopped parsley. Do not add to many noodles as they are there only
to add a different flavour and consistency (versus the intent to
bulk up the soup).
