Cream and sauerkraut soup

Ingredients for 6 servings:

• 750 g sauerkraut
• 250 g smoked meat
• 4 liters of water
• 3 sausages (paprika), hot
• 4 m.-sized potatoes
• 1 cup sour cream
• 200 ml sweet cream
• 1 tbsp flour
• 1 tbsp oil
• 1 tsp sweet paprika powder
• 1 pinch of hot paprika powder
• 3 bay leaves
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

our Christmas Eve soup

Chop the sauerkraut and cook it with the smoked meat and bay leaves in 4 liters of water until soft. Remove the cooked meat from the soup and use it for another dish. Peel the potatoes, dice them finely, and cook them in lightly salted water until soft. Slice the sausages. Heat the oil and fry the sausage slices in it. Briefly fry the sweet paprika. Add the potatoes and the cooking water and the sausages to the sauerkraut soup and let it simmer gently. Stir in the sour cream, adjusting the amount to taste; if the sauerkraut is very sour, use less. Mix the flour with 50 ml of sweet cream and 50 ml of water and gradually thicken the soup. Add salt. Add the rest of the cream to taste and season with hot paprika. The amount of sour and sweet cream can be varied as desired. The soup should be creamy. It tastes even better reheated.