Sauerkraut soup

Ingredients for 4 servings:

• 400 g potatoes
• 3 small onions
• 3 tbsp butter
• 2 bay leaves
• 1 ¼ liters of chicken stock
• 300 g sauerkraut
• 150 g crème fraîche
• 1 tsp salt
• pepper
• Paprika powder
• ½ tsp mustard, medium hot
• 100 ml sparkling wine, dry
• 100 g bacon, lean
• 1 tsp clarified butter
• 4 tbsp sour cream

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel, wash, and finely dice the potatoes. Peel and dice the onions. Brown both in a pot with melted butter. Add the bay leaves and vegetable stock, cover, and simmer for about 10 minutes. Roughly chop the sauerkraut, add it, and simmer for another 7 minutes. Season with salt, pepper, paprika, and mustard. Return to the heat, add the sparkling wine, and keep the soup warm—do not boil it. Cut the bacon into thin strips and lightly brown them in the heated clarified butter. Then place on kitchen paper and remove any excess fat. Serve the sauerkraut soup on plates. Arrange the bacon strips on top and garnish each with 1 tablespoon of sour cream.