Light Sauerkraut Soup, Hungarian Style
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Quarter the onions, cut into thin slices, finely chop the garlic. Cut the cleaned peppers into pieces approx. 1 cm in size.
- 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.
- 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.
- Before serving, sprinkle with chives as desired and serve with hot toasted bread / baguette.
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