Easy Hungarian Soup

Directions

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).