Heat the oil in a pan and fry the minced meat in it until crumbly. Add onions and marjoram and fry briefly. Scatter chili powder over it. Add the sauerkraut, bay leaf and 200 ml water. Bring everything to the boil and stir in the granulated broth. Simmer uncovered for about 10 minutes, season with salt. Cut the spring onions into rings and sprinkle them on the pan.
Season the sour cream with cili powder and serve with it. Tastes very good with ciabatta.