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.