Puszta soup with meatballs and sauerkraut

Ingredients for 4 servings:

• 3 bell peppers, colored
• 1 large onion(s)
• 1 garlic clove(s)
• 1 class can/n sauerkraut (drained weight 285 g)
• 2 tbsp clarified butter or oil
• 1 tbsp tomato paste
• 750 ml vegetable broth or chicken broth
• 1 tsp chili powder
• 400 g pork mince
• 1 egg yolk
• 3 tbsp breadcrumbs
• 1 bunch of parsley

Instructions

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

Clean and wash the bell peppers and cut into small pieces. Peel the onion, halve it, and cut it crosswise into rings. Peel the garlic and press it through a fine mesh. Finely chop the sauerkraut. Heat 1 tablespoon of clarified butter or oil in a soup pot. Stir in the tomato paste. Sauté the onion, garlic, and bell peppers. Season with chili powder and salt. Add the sauerkraut. Pour in the stock and simmer for about 15 minutes. Meanwhile, mix the minced meat with the egg yolk and breadcrumbs and form about 12 small dumplings (each about 3 cm in diameter). Fry in the remaining clarified butter until golden brown. Serve the stew with the dumplings and garnish with parsley. Tip: You don’t have to mix the minced meat with the egg yolk and breadcrumbs. However, it makes the balls nice and fluffy.