Peel and dice the potatoes and cook in salted water
until firm to the bite. Remove the seeds from the peppers and cut into
cubes. Peel and quarter the onion and cut into strips. Sauté the mince
in oil, add the onion, sauté briefly and deglaze with the soup. Simmer
uncovered for 10 minutes.
Add the sauerkraut and cook for another 10 minutes. Add the diced
paprika and caraway seeds, season with salt, pepper and thyme and simmer
for another 10 minutes.
Before serving, fold in the potato cubes and heat up.