Wash spring onions, remove the dark green parts and cut them into rings. Wash chilli pepper, remove seeds and cut into rings. Heat oil in a pan and fry minced meat crumbly. Spice with salt and pepper. Add springs onions and chili peppers, sauteé some minutes and fold in tomato paste. Shred sourcrout a little bit, add to minced meat and simmer all 5 minutes. Season to taste with salt, pepper, paprika- and chili powder. Douse with 1,25 l water, bring to the boil and fold in stock cubes. Let all simmer about 30 minutes.
Season soup and serve with a tab creme fraiche and sprinkle with parsley and cheese.