Cube the meat and potatoes into 2 cm (3/4 inch) pieces. Stew the onion in lard over low heat until golden yellow, but not brown. Remove the pot from the heat, add the paprika, meat, salt, and 1/ 1/5 liters (1 quart 3 oz) water. Add the caraway seeds and peppercorns in a tea ball or a small bag for easy removal before serving the soup. Return to low heat and simmer. After 30 mincarrots, parsnips and paprika peppers. When the meat is nearly tender (around another 30 minutes), add the potatoes. When every ingredient is tender, the dish is done. You can serve it immediately or also reheat when needed. ~ Serve dried hot paprika on a separate small plate which may be crumbled into the soup according to taste. Fresh white bread a must with this soup. Goulash sometimes is served in a small a cauldron.