Heat the oil or butter in a large but shallow pot over high heat. Add the garlic and sauté until golden.
Add the onions and sauté until translucent and the dry. Toss in the roast beef.
Continue to cook over high heat, stirring constantly with a wooden spoon. When all the liquid has evaporated, add 2 cups of the red wine. Cook until dry again.
Add the tomato paste, then the remaining cup of red wine. Constantly stirring, cook over high heat until dry again.
Lower the heat to medium low and add the paprika. Add the beef stock, pepper flakes and caraway seeds.
Raise the heat to high and bring to boil, stirring constantly so the paprika doesn’t burn. Boil for 30 minutes over medium heat, stirring constantly.
Add salt and pepper to taste.
Right before serving, add the lemon zest.
Chef’s Note: If for some reason, you find that the soup is too watery, make a slurry (a thickening mixture, also referred to as "whitewash.") with equal parts cornstarch and water and mix into the soup until it reaches the desired consistency.
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