Cut the onion into half rings, chop the garlic, remove the seeds from the pepper and cut it into cubes. Pour olive oil into a saucepan and cook the vegetables on medium heat until they are softened.
Cut the meat into small cubes and cook with the vegetables until the meat is browned. Add the paprika, stir and fry for another 2 minutes. Then pour in 200 ml of broth, bring to a boil and cook until the volume of liquid is halved.
Add the finely chopped tomatoes, cumin seeds, vinegar, tomato paste and chopped marjoram. If you are unable to find fresh greens, replace it with a tablespoon of dried marjoram. Season with salt and pepper.
Pour in half the remaining broth and cook on low heat for 1.5–2 hours. After that, put the diced potatoes in a saucepan, add broth and cook until potatoes are ready . If the soup seems thick, add some hot water during the cooking process.
