In a large pot, sauté 2 cups diced onions in 1 Tbsp oil but do not brown them. Add 6 cups chopped pork and/or beef and a pinch salt. Cook through. Add 1/2 tsp caraway seeds, 1/2 cup paprika, 1/2 cup tomato paste and 2 cloves garlic, crushed. Cook for 2 minutes and add 3 1/2 litres vegetable stock and 3/4 cup diced carrots. Boil for about 6 minutes. Add 4 cups diced potatoes, bay leaf, 1 Tbsp lemon rind, 1 Tbsp lemon juice, pinch cayenne pepper and a pinch of black pepper. Cook until potatoes are al dente. Add salt to taste. To thicken soup: In a separate bowl, mix 1/4 cup starch, 1/2 cup gluten free flour and 1 cup cold water. Incorporate mixture to soup and bring to a boil.Remove bay leaf and enjoy!
Chef Dragica Veen, The Black Forest Steak & Schnitzel Haus, 540 Hwy 93/95, Invermere, 250-342-9417. Two generations work together to create authentic German cuisine in a Black Forest atmosphere.