Easy Hungarian Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons oil
• 3 onions, chopped
• 50 g pepperoni, chopped
• 300 g minced beef (ground beef)
• 1 tablespoon mild paprika
• 2 teaspoons caraway seeds
• 1/4 cup flour
• 3 cups beef stock (use 3 1/2 cups if you want this soup to serve 6)
• 1 (410 g) can diced tomatoes, undrained
• 1/4 cup red wine
• 3 tomatoes, diced
• 1 cup sauerkraut, excess moisture squeezed out,then chopped

Recipe

• 1 in a large saucepan or stockpot, heat oil then cook onions over a medium heat until soft and transparent.
• 2 add pepperoni and cook, stirring, for about 1 minute or until fragrant.
• 3 add mince and cook, stirring, until the meat is just coloured.
• 4 add paprika and caraway seeds and cook, stirring, for 1 minute.
• 5 add flour, stir well and cook for 1 minute before removing saucepan from heat.
• 6 slowly stir in beef stock, scraping up any bits from the base of the saucepan.
• 7 add canned tomatoes (including their juice), red wine, and fresh, diced tomatoes.
• 8 return saucepan to heat and bring the soup to a boil.
• 9 reduce heat and add sauerkraut.
• 10 simmer gently, stirring occasionally, for 20 minutes before serving.
• 11 may be served with a dollop of sour cream, if desired, but it's a pity to dilute the strong taste of this soup.
• 12 (this makes a fairly salty soup, so use reduced salt beef stock if this is an issue for you).