Light Sauerkraut Soup, Hungarian Style

Summary

Ingredients

• 250 g onion (s)
• 2 cloves garlic)
• 2 large bell peppers, red, approx. 00 g each
• 400 g minced beef, lean
• 2 tablespoon oil for frying
• 1 tablespoon tomato paste
• 1 liter vegetable stock, instant
• 2 teaspoons paprika powder, mild
• 0.5 teaspoon ½ paprika, hot
• 1 teaspoon caraway seeds
• 500 g sauerkraut
• 2 tablespoon sour cream
• salt
• chives
• Cayenne pepper
• Caraway powder
• Toasted bread or baguette

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Instructions

1. Quarter the onions, cut into thin slices, finely chop the garlic. Cut the cleaned peppers into pieces approx. 1 cm in size.
2. Heat the oil in a larger saucepan and fry the minced meat in it. Add onions and garlic and roast them, then add the diced paprika and tomato paste and roast briefly.
3. Pour the broth over everything, bring to the boil, add the paprika powder and caraway seeds and simmer for 5 minutes. Add sauerkraut and simmer for another 5 minutes. Add sour cream and season with salt, cayenne pepper and ground caraway seeds.
4. Before serving, sprinkle with chives as desired and serve with hot toasted bread / baguette.