Sauerkraut soup with mushrooms and paprika sausage

Ingredients for 6 servings:

• 300 g pork bones
• 200 g smoked pork
• 1 gr. can/n mushrooms, mixed, approx. 400 g
• 100 g bacon in one piece
• 200 g paprika sausage in one piece
• 500 g sauerkraut
• 1 m.-sized onion(s)
• 4 garlic cloves
• 5 peppercorns
• 2 bay leaves
• 2 tsp sweet paprika powder
• 4 tsp salt
• 2 tbsp oil or fat for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Boil the smoked pork and the pork bones in a large pot with 5 peppercorns and 2 bay leaves for two hours. Then remove the ingredients and cut the smoked pork into small pieces. After about 1 hour 40 minutes, you can begin preparing the sauerkraut mixture. Briefly rinse the sauerkraut in a sieve to prevent the soup from becoming too sour. Finely chop the bacon and onion and fry them in a little oil until translucent. Add the paprika powder and sauerkraut and fry for about 5 minutes over medium heat. Stir and move the sauerkraut with a spatula to prevent it from burning and to distribute the paprika evenly. Add the sauerkraut mixture to the broth along with the smoked pork and salt and bring to a boil. Next, cut the paprika sausage into bite-sized pieces and add it to the soup along with the mushrooms. Simmer the stew for another hour, adding the crushed garlic cloves ten minutes before the end. Bread goes best with this.