Cut the onion into cubes. Fry the minced meat with the onions. Season with salt, pepper and paprika and deglaze with the meat stock. Add the potatoes, ajvar and herbal cheese one after the other. Bring to the boil and simmer for 15-20 minutes. Finally stir in the crème fraîche, bring to the boil again and thicken with a light sauce thickener. If you like it even hotter, you can add a chopped chilli pepper.