Hungarian sauerkraut soup

Ingredients for 5 servings:

• 1.2 kg potatoes
• 2 onions
• 1 bell pepper(s), red
• 100 g butter
• 1 tsp paprika powder, hot
• 2 tbsp tomato paste
• ½ kg sauerkraut, fresh
• 1 tbsp apple syrup
• 1 liter vegetable broth
• 5 slice(s) rusk (rye rusk) or crispbread
• 1 clove(s) garlic
• 100 g crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Peel the potatoes and onions, and dice the peppers. Melt 50g of butter in a saucepan and sauté the vegetables for 15 minutes over medium heat. Stir in the paprika and tomato paste, then add the sauerkraut. Season with apple syrup, pepper, and salt, then pour in the broth and bring to a boil. Cover and simmer over medium heat for about 30 minutes. In the meantime, roughly crumble the rusks (or crispbreads). Melt the remaining butter. Peel the garlic and press it through a press. Brown the breadcrumbs and garlic in the butter, turning occasionally. Season the soup to taste and divide it between bowls; place a dollop of crème fraîche in the center of each bowl and sprinkle with breadcrumbs.