Summary

Ingredients

• 500 g minced meat
• 500 g sauerkraut, mild
• 3 pickled cucumber (s)
• 2 onion (s), chopped
• 2 tablespoon tomato paste
• 0.5 teaspoon ½ caraway seeds, whole
• 1 pinch (s) salt
• 1 teaspoon sugar
• 1 ½ liter meat broth
• Clarified butter

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Instructions

1. Fry the onions in clarified butter, add the minced meat and fry vigorously until it is crumbly browned. Deglaze with the meat stock. Chop the sauerkraut and add it to the soup with the finely chopped pickles. Season to taste with tomato paste, salt, caraway seeds and sugar.
2. Let simmer gently for about 1 hour.
3. The soup tastes best the day after preparation.