Summary

Ingredients

• 1 onion (s)
• 1 large can sauerkraut
• ml 1,250 vegetable stock
• 4 sausages (Mettenden)
• 200 g sour cream or crème fraîche
• 6 tablespoon mashed potato powder
• salt and pepper
• Paprika powder, noble sweet
• some oil
• possibly parsley for garnish

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Instructions

1. Cut the onion into small cubes and sweat together with the sauerkraut in the heated oil. Then season with salt, pepper and paprika powder (not too little). Pour in the broth, bring to the boil and simmer for about 10 minutes.
2. Halve the meatballs and cut into slices, do not fry! Stir the puree powder into the soup to thicken, depending on the desired thickness. Add the sausage and let everything simmer for another 5 - 10 minutes.
3. Sprinkle the finished soup with paprika and parsley strips (tastes good without) and serve with a dollop of creme fraîche.