Paprika cabbage soup

1. Heat 30 ml (2 tbsp) oil in a large soup pot (6-8 litre capacity).
2. Brown the shin and brisket on both sides in the oil. Remove and set aside.
3. Add remaining oil to the pot and sauté the onion, garlic and paprika over moderate heat for 3 to 5 minutes.
4. Add the tomatoes, tomato paste, cubed potatoes, bay leaves, salt and mustard powder. Stir well.
5. Add the meat and water, cover and bring to the boil. When boiling briskly, add the cabbage and carrots.
6. Simmer gently for 2 to 3 hours. Check seasoning, you may wish to add more salt.
7. Remove the meat from the pot, discard the bones and dice the meat finely. Return the meat to the soup, heat through and serve.