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.