|700.00 g||boerewors — cut inot 5cm lengths|
|1.00||onion — large, chopped|
|2.00||garlic — cloves, crushed|
|5.00 ml||caraway seeds|
|1.00||fresh chillies — chopped|
|500.00 g||tomatoes — peeled and diced|
|1.00||stock — beef|
|2.00||potatoes — medium, peeled and diced|
|5.00 ml||freshly ground black pepper|
|50.00 ml||yoghurt — plain, to serve|
Heat the oil in a large, heavy-based pot and brown the boerewors. Remove from the pot and set aside.
Sauté the onion in the same pot until soft. Add the garlic and paprika and sauté or about 1 minute.
Add the caraway seeds, chilli, tomatoes, stock and boerewors and stir well.
Bring the mixture to the boil, reduce the heat and simmer for about 20 minutes.
Add the potatoes and simmer for another 20-30 minutes or until the potatoes are soft. Season with salt and pepper.
Ladle the soup into bowls and add a scoop of plain yoghurt.