Heat the oil in a large pan and fry the mince until crumbly. Add the onion and fry.
Add the tomato purée, paprika powder, salt and pepper. Fry the sauerkraut as well. Pour in the soup and flavour with marjoram. Cover and simmer for approx. 20 minutes, stirring occasionally.
Serve the stew on soup plates, garnish with a dollop of sour cream and parsley.