Easy Hungarian Soup



2 tablespoons oil
3 onions, chopped
1/4 cup pepperoni, chopped
3/4 lb. 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 14 oz. can diced tomatoes, undrained
1/4 cup red wine
3 tomatoes, diced
1 cup sauerkraut, excess moisture squeezed out,then chopped

1. 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 ground beef 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.
2. 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.
3. This makes a fairly salty soup, so use reduced salt beef stock if this is an issue for you. May be served with a dollop of sour cream, if desired.

4 - 6 servings