Sauerkraut and sausage soup

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 300 g sauerkraut
• 2 tbsp lard
• 5 juniper berries
• 1 bay leaf
• 1 tsp caraway seeds
• 1 tsp sugar
• 1 ½ liters of meat broth (homemade or instant)
• 1 large potato(s)
• 300 g meat sausage
• salt and pepper
• 1 tsp sweet paprika powder
• 1 tsp mustard, hot
• 2 tsp parsley, chopped
• 1 cup of cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Peel and dice the onion and garlic. Finely chop the sauerkraut. Heat the lard in a pot and fry the diced onion and garlic. Add the sauerkraut and spices, then pour in the broth. Simmer everything over medium heat for about 30 minutes. Peel the potatoes, grate them finely, and add them about 15 minutes before the end of the cooking time. Peel the skin off the pork sausage, dice it, and add it to the soup. Season to taste with salt, pepper, paprika, and mustard. Add the cream. Sprinkle with parsley and serve immediately. Fresh bread goes well with it. Tips: This soup can also be made with Cabanossi, Mettenden, Knackwurst, etc. If the sauerkraut is too strong, simply place it in a sieve, wash it, and then chop it finely.