Cold nights just got a little warmer. Once you’ve experienced the complex, gentle spices and rich textures in this <a href="https://www.dietdoctor.com/low-carb">low-carb</a> version of the traditional Hungarian shepherd’s dish, you’ll always know where to turn on a chilly evening. Hearty. comforting. And oh-so easy.

1 yellow onion

2 garlic cloves

8 oz. celery root

1 red bell pepper

15 oz. ground lamb

4 1/4 oz. butter

1 tbsp paprika powder

1/4 tsp cayenne pepper

1 tbsp dried oregano

1/2 tbsp crushed caraway seeds

1 tsp salt

1/4 tsp ground black pepper

15 oz. crushed tomatoes

125 - 150 tsp water

1 1/2 tsp red wine vinegar

1 cup sour cream

fresh parsley, for garnish

1 Peel and chop the vegetables finely.
2 Sauté the onion and garlic, with a generous amount of oil or butter, in heavy pan over medium heat until softened.
3 Add the ground meat and sauté, stirring occasionally, until cooked through and browned.
4 Add the bell pepper, celery root, paprika, cayenne, oregano, caraway, salt and pepper. Stir for about 1 minute. Pour in the tomatoes and 2 cups of water.
5 Increase the heat and bring the soup to a light boil. Let simmer for 10 minutes.
6 Add remaining water and vinegar before serving.
7 Serve with finely chopped parsley and dollop of sour cream or mayonnaise.