Easy Hungarian Soup

1. 1

   In a large saucepan or stockpot, heat oil then cook onions over a medium heat until soft and transparent.

2. 2

   Add pepperoni and cook, stirring, for about 1 minute or until fragrant.

3. 3

   Add mince and cook, stirring, until the meat is just coloured.

4. 4

   Add paprika and caraway seeds and cook, stirring, for 1 minute.

5. 5

   Add flour, stir well and cook for 1 minute before removing saucepan from heat.

6. 6

   Slowly stir in beef stock, scraping up any bits from the base of the saucepan.

7. 7

   Add canned tomatoes (including their juice), red wine, and fresh, diced tomatoes.

8. 8

   Return saucepan to heat and bring the soup to a boil.

9. 9

   Reduce heat and add sauerkraut.

10. 10

    Simmer gently, stirring occasionally, for 20 minutes before serving.

11. 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. 12

    (This makes a fairly salty soup, so use reduced salt beef stock if this is an issue for you).

* Per serving · 4 servings · Values may vary.