Summary

Ingredients

• 250 g onion (s)
• 1 clove garlic
• 50 g bacon (breakfast bacon)
• 1 tablespoon oil
• 250 g minced meat, mixed
• 1 liter meat broth
• 125 ml cream
• 2 tablespoon tomato paste
• 1 tablespoon paprika powder, noble sweet
• salt and pepper
• 250 g sauerkraut
• 1 tablespoon sugar
• 4 cl brandy
• Cayenne pepper
• 60 ml whipped cream
• Chervil, for garnish

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Instructions

1. Peel and finely chop onions and garlic. Cut the breakfast bacon into fine cubes. Fry everything in a saucepan in oil. Tear up the minced meat, add it to the pan and stir-fry for 10 minutes. Pour the meat stock and cream on top, season with tomato paste, paprika, salt and pepper and cook for 5 minutes.
2. Puree the soup with the mixer or hand blender. Cut the sauerkraut into small pieces and add to the soup. Season to taste with sugar, brandy and cayenne pepper.
3. Whip the cream until stiff, divide the soup on plates and serve with a cherry on top. Garnish with chervil.