Fiery sauerkraut soup

Ingredients for 8 servings:

• 500 g sauerkraut
• 250 g onion(s)
• 100 g bacon, streaky
• 1 large can of tomatoes, peeled
• 8 tbsp oil
• 8 sausages (uncooked sausages), coarsely chopped
• 3 liters of meat broth, clear
• 1 tsp caraway seeds
• Black pepper, freshly ground
• 2 tbsp paprika powder, sweet
• some thyme or marjoram
• chili powder
• some cayenne pepper
• Parsley
• Salt
• Sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Finely chop the sauerkraut. Peel the onions and slice them into rings. Dice the bacon. Place the tomatoes in a sieve to drain. Heat the oil in a pot. Brown the bacon and onion cubes and remove them. Form the sausages into small dumplings and brown them in the fat. Then remove them as well. Sauté the sauerkraut in the same pot, add a little more oil, and top up with the tomato juice and broth. Add the onions, bacon, and dumplings to the soup and season to taste. Add the tomatoes and cook everything over low heat for about 10 minutes. Season again to taste and sprinkle with parsley. Fresh farmhouse bread goes best with it. The soup is easy to prepare.