Peel the potatoes and carrots, thinly slice the onion, press the garlic cloves.
Dice the potatoes and carrots.
Heat the clarified butter in a pan, brown the meat in batches for approx. 5 mins., season with salt, then remove.
Heat a little clarified butter in the pan. Sauté the onion and garlic for approx. 5 mins.
Add the potatoes, carrots, paprika, tomato puree and meat to the pan, season with salt and cook briefly.
Pour in the wine and stock, add the tomatoes along with the juice and bay leaf, bring to the boil. Cover and braise over a low heat for approx. 2 hrs., stirring occasionally. Serve the soup in bowls, top with sour single cream.