Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 200 g minced meat
- 1 medium onion (s)
- 1 bell pepper (s)
- 2 medium potato (s)
- 500 ml vegetable stock
- 1 teaspoon paprika powder, hot pink
- 1 teaspoon caraway powder
- 1 teaspoon marjoram
- 3 dashes Tabasco
- 2 tablespoon tomato paste
- 100 g sauerkraut, fresh
- some oil
- possibly crème fraîche for serving
Print Recipe
Pin Recipe Instructions
- Halve the onion and cut into strips. Briefly sweat the onion in a little oil, add the minced meat and fry well. Dice the potatoes and peppers and add one after the other to the minced meat and fry with them.
- Now pour in the vegetable stock and add all the spices one after the other. Let it cook for at least 20 minutes. At the very end, add the sauerkraut to the soup and let it steep for another 5 - 10 minutes.
- The soup can be served neat or with a dollop of creme fraîche.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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