Hearty minced meat and sauerkraut soup

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 3 tbsp oil
• 1 can sauerkraut
• 125 ml white wine
• 1 liter vegetable broth
• 1 bell pepper(s), red
• 250 g minced meat, mixed
• 1 egg(s)
• 2 tbsp breadcrumbs
• 2 tbsp ajvar
• 200 g Cabanossi
• ½ tsp marjoram
• 1 pinch(s) of sugar
• salt and pepper
• basil for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

quickly prepared

Peel the onions and finely dice them. Heat 1 tablespoon of oil and sauté the diced onions. Add the sauerkraut and deglaze with the wine and stock. Bring to a boil and simmer over medium heat for about 20 minutes. Meanwhile, trim and wash the bell peppers and cut them into small pieces. Add the cubes to the cabbage about 5 minutes before the end of the cooking time. Meanwhile, mix the minced meat with the ajvar, egg and breadcrumbs and season generously with salt and pepper. Form the minced meat into small dumplings and fry in 2 tablespoons of oil for about 5 minutes until browned. Slice the Cabanossi and add them to the soup with the meatballs. Let them simmer for about 3 minutes. Then season the sauerkraut soup with marjoram, sugar, salt and pepper.