Sauerkraut and pepper soup

Ingredients for 6 servings:

• 50 g dried meat, thinly sliced, finely diced
• 20 g lard
• 1 onion(s), finely diced
• 3 large garlic cloves, finely chopped
• 1 large red bell pepper(s), diced
• 1 large green bell pepper(s), diced
• 1 tsp caraway seeds, tied in a disposable tea bag
• 600 g sauerkraut, sliced
• 300 g potatoes, slightly floury, diced 1 cm
• 1 ½ liters vegetable broth, instant
• 300 ml tomato puree, from the bottle
• 2 tbsp paprika paste or ajvar
• 2 tbsp paprika powder, sweet
• 1 tsp paprika powder, hot, as desired
• Salt and pepper, black, freshly ground
• 1 tbsp sugar
• 100 g cream or crème fraîche
• 4 Debrecziner sausages, thinly sliced
• Sour cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Lightly fry the jerked meat cubes in lard. Add the onions and garlic and continue to sauté. Stir in the bell peppers and sauté for another 2 minutes, then dust with paprika and stir. Add the sauerkraut and potato cubes and top up with the broth, tomato puree, and paprika paste. Season with salt and pepper. Cover and simmer gently for about 15 minutes until the potato cubes are tender. Season with sugar and cream, and adjust seasoning if desired. Remove the caraway seeds. Warm the sausage slices in the soup and serve with an extra dollop of sour cream. It’s important that the soup doesn’t overcook, so don’t cook like a widow. Sure, you can reheat it, but be careful; everything should still be crunchy. I like the soup better without the sausage, but my husband likes it better with it.