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