Summary

Ingredients

• 500 g sauerkraut
• 250 g onion (s)
• 100 g bacon, mixed
• 1 large can (s) tomato (s), peeled
• 8 tablespoon oil
• 8 sausages (uncooked sausages), coarse
• 3 liters meat broth, course
• 1 teaspoon caraway seeds
• Pepper, black, freshly ground
• 2 tablespoon paprika powder, noble sweet
• some thyme or marjoram
• Chili powder
• some cayenne pepper
• parsley
• salt
• sugar

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Instructions

1. Cut the sauerkraut into small pieces. Peel the onions and cut them into rings. Dice the bacon. Place tomatoes on a sieve to drain.
2. Heat oil in a pot. Brown the bacon and onion cubes in it and remove. Shape the sausages into small dumplings and brown in the fat. Then take it out as well. Sauté the sauerkraut in the same saucepan, add a little more oil and fill up with the juice of the tomatoes and the stock. Add the onion, bacon and dumplings to the soup and season. Add tomatoes and cook everything for about 10 minutes over low heat.
3. Season again to taste and sprinkle with parsley. Fresh farmhouse bread tastes best with it. The soup is easy to prepare.