Heat olive oil in a heavy pot over medium heat.

Add chopped onion and caraway seeds to the pot.

Saute until the onion begins to soften, approximately 8 minutes.

Add beef pieces and sweet paprika to the pot.

Saute until the meat is brown on all sides, about 15 minutes.

Pour beef broth into the pot.

Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.

Reduce heat to low and simmer until the beef is just tender, about 40 minutes.

Add potato, parsnip, carrot, and minced garlic to the soup.

Simmer until the vegetables are tender, approximately 15 minutes.

Stir in chopped tomatoes, celery, and bell pepper.

Continue to simmer until the vegetables and meat are very tender, about 15 minutes longer.

Allow the soup to cool slightly.

Transfer 3 1/2 cups of soup to a blender.

Blend the soup until smooth.

Pour the blended soup back into the pot.

Stir in chopped fresh parsley.

Season the soup to taste with salt and pepper.

Cool slightly, then chill uncovered until cold, then cover and refrigerate (can be made 2 days ahead).

Bring to simmer before serving.

Ladle the soup into 6 bowls.

Top each bowl with 1 tablespoon of sour cream.