Sauerkraut soup with smoked pork

Ingredients for 4 servings:

• 2 onions
• 1 garlic clove(s)
• 2 tbsp butter
• 300 g sauerkraut
• 1 liter vegetable broth
• 200 g cream
• 1 tsp paprika powder, sweet and hot
• 1 tsp caraway seeds
• 1 tsp sugar
• 250 g smoked pork (boneless)
• 3 tsp horseradish
• salt and pepper
• ½ bunch chives
• 4 tsp sour cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

hearty

Peel and finely dice the onions and garlic. Melt the butter in a saucepan, fry the onions and garlic until translucent. Roughly chop the sauerkraut and add it. Pour in the broth and cream and season with both paprika powders, caraway seeds, and sugar. Simmer uncovered for 20 minutes. Cut the smoked pork into strips or cubes, add to the soup, and cook for 10 minutes. Stir in the horseradish and season the soup with salt and pepper. Wash the chives, shake dry, and finely chop them. Sprinkle some chives and a dollop of sour cream over each serving of soup. Serve with dark caraway bread and a cold beer. Tip: If the raw sauerkraut tastes very sour, rinse it briefly in cold water in a sieve before cooking. Drain well. This will make the cabbage a little milder.