Heat vegetable oil or chicken fat in bottom of 5-quart stockpot over medium heat. Sauté beef until browned on all sides, about 5 minutes, then season with paprika and remove with slotted spoon. Sauté onions until they are soft but not browned, 6 to 8 minutes. Add broth and raise heat. When it simmers, add beef. Cover and simmer 2 hours or until meat is very tender. Add carrots, potatoes, tomato, parsley, caraway seeds, salt and pepper, bay leaf and dill. Cover and simmer gently until potatoes are fork-tender, about 15 minutes. Discard bay leaf halves.
To serve: If desired, add your favorite dumplings to soup 15 to 20 minutes before serving. Or serve with good bread on the side.Makes 6 Source: