Peel and finely chop the onion. Please do the same with the garlic cloves: peel and finely chop them. Crush the caraway seeds coarsely in an electric grinder or by hand in a mortar. Salt (1 tsp), pepper (¼ tsp), and mix the ground beef. Peel potatoes and slice them into 1-inch (2.5 cm) cubes.
In a heavy-bottomed soup pot or dutch oven, melt lard or vegetable oil over medium heat. Add chopped onion and sauté while stirring until light brown.
Add the caraway seeds and the ground meat. Break the meat into small pieces while stiriing and sauté until all the juices that the meat has released have evaporated. Slightly turn up the heat to speed up the process. Stir frequently.
Add the flour to the meat. Reduce the heat to a third, and fry the flour with the meat for one minute, stirring constantly.
Add chopped garlic and sweet ground paprika, mix thoroughly. Pour in the broth.
Stir, season with salt (the exact amount depends on the saltiness of the used broth), and ground pepper. Bring to a boil. Then, reduce heat to a minimum.
Add potato cubes to the soup together with the dried marjoram.
Cook the soup over low heat for 15-20 minutes or until the potatoes are soft. Stir the soup occasionally so that it does not stick to the bottom. If necessary, salt and pepper the finished soup to your liking.