Goulash Soup with Dumplings

1-2 tablespoons olive oil

1 large onion , chopped small

1 tablespoon plain flour

2 tablespoons hot paprika , plus a little extra for sprinkling

1/4 teaspoon dried marjoram (if available)

1/2 teaspoon caraway seeds

1 clove garlic, crushed

14 oz (400 g) tinned Italian chopped tomato es

2 1/2 pints (1 1/2 litres) beef or vegetable stock

1 teaspoon tomato puree

1 lb (450 g) potato es, peeled and cut into 1/2 inch (1 cm) cubes

1 green or red pepper , deseeded and chopped

5 fl oz (150 ml) soured cream

For the dumpling s:

4 oz (110 g) self-raising flour , plus a little extra for dusting

2 oz (50 g) shredded suet

salt and freshly milled black pepper