Spicy sauerkraut soup

Ingredients for 2 servings:

• 250 g minced meat
• 2 tbsp bean paste, hot
• 1 tbsp curry powder
• 1 tbsp cayenne pepper
• 100 ml sake
• 2 tbsp white wine vinegar
• 300 g sauerkraut
• ½ can of corn, 285 g each
• 700 ml broth
• 2 tbsp soy sauce
• salt and pepper
• 4 tbsp yogurt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

low-carb

Fry the minced meat in a little water. The water will evaporate, the fat will release from the meat, and the minced meat will become crispy and easier to crumble. Add the bean paste, curry powder, and cayenne pepper and stir briefly. Deglaze with the sake and add the vinegar. Next, add the sauerkraut, corn, and broth and simmer for 30 minutes. Season the sauerkraut soup with soy sauce and add salt and pepper if desired. Ladle the soup into bowls and garnish with yogurt.