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5 from 3 votes
This low carb soup is inspired by a classic paprikash, rich with aromatic paprika and sweet bell pepper.
Loaded with flavour, fats and low carb veggies, this is a great option for batch cooking. Simply multiply the quantities as required and freeze leftover portions for future meals.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: Hungarian
Keyword: low carb paprikash, Paprikash, Pork, Soup
Servings: 4 people
Calories: 481kcal


  • 500 g minced pork (ground pork)
  • 960 ml chicken stock
  • 2 tsp smoked paprika
  • 2 tbsp sour cream
  • ΒΌ small white cabbage roughly chopped
  • 1 large red bell pepper de-seeded and thinly sliced
  • 1 medium red onion peeled and finely chopped
  • 1 clove garlic minced
  • 4 tomatoes chopped
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh parsley chopped


  • Heat the olive oil in a pan over a medium heat and add the pork mince. Cook until browned all over.
  • Add the onion, garlic, bell pepper and cabbage and stir well to combine. Sweat gently until just tender.
  • Add the paprika and tomatoes and stir into the vegetables.
  • Add the stock and bring to a gentle boil. Reduce to a simmer, cover and cook for 20 minutes.
  • Spoon over sour cream and scatter with fresh parsley to serve.


Calories: 481kcal | Carbohydrates: 12g | Protein: 38g | Fat: 32g | Fiber: 3g

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