Easy Hungarian Soup

Recipe by Kookaburra
READY IN: 35mins




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