Peel and dice the onion and fry in oil until translucent. Add the minced meat and fry until crumbly. After both are nicely browned, the sauerkraut is added and fried with it. Then add the diced mushrooms. After about 10 minutes, deglaze with the water. Then add the vegetable stock and the gypsy sauce. If necessary, season with salt and pepper. Let the soup simmer for about 30 minutes. If you like it a little more liquid, add water to the desired consistency.