Summary

Ingredients

• 1 onion (s)
• 500 g sauerkraut
• 250 g bacon, mixed, diced
• 2 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon caraway seeds
• 1 liter vegetable broth
• 1 wiener sausage
• salt and pepper
• Paprika powder, noble sweet
• Parsley, chopped
• sour cream
• 4 slices bread (small )

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Instructions

1. Peel onion and chop finely. Tear up the sauerkraut.
2. Fry the bacon in a saucepan (if the bacon is too lean, add a little oil), add the onions and sauté in them. Add the sauerkraut and sauté briefly. Add tomato paste and stir in. Season with cumin and caraway seeds and deglaze with the stock. Bring to the boil and simmer for about 15 minutes.
3. Cut the sausages into thin slices. Add to the soup about 5 minutes before the end of the cooking time and season with salt, pepper and paprika powder.
4. Sprinkle the soup with parsley in deep plates. Add a dollop of sour cream and serve with a small slice of bread.