Spicy sauerkraut soup

Ingredients for 4 servings:

• 800 g sauerkraut, fresh
• 250 ml wine, white, semi-dry
• 1 large bell pepper(s), red
• 3 cucumber(s), sour (depending on size)
• 2 tbsp tomato paste
• 1 ½ liters vegetable broth
• 2 bay leaves
• 6 juniper berries
• 6 grains of allspice
• 1 tbsp sugar (or to taste)
• salt and pepper
• 250 g chicken breast fillet(s)
• 1 tsp chili powder (or hot paprika powder)
• 1 tbsp cornstarch
• 2 onions
• 2 tbsp oil (rapeseed oil, sunflower oil)
• 100 ml Cremefine for cooking
• 4 tbsp sour cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the chicken breast and cut into thin strips. Peel the onions and cut them into thin wedges. Heat the oil in a pan. Fry the chicken strips until golden brown, then remove. Add the onions to the oil and sauté until translucent. Add the tomato paste and fry. Add a little sauerkraut and sauté briefly, sprinkle with a little chili powder, stir in, and deglaze with white wine. Reduce slightly, then top up with the broth. Add the remaining sauerkraut and the spices, bring to a boil briefly, and simmer over medium heat (approx. 35 minutes). Slice the pickled cucumbers. Wash, deseed, and dice the bell peppers. Add both to the sauerkraut soup 15 minutes before the end of the cooking time and cook until al dente. Mix cornstarch with a little cold water to thicken the soup slightly. Refine with Cremefine and season to taste with cucumber juice, pepper, chili, sugar, and salt. Add the chicken strips and warm in the soup. Divide soup between bowls and serve with 1 tablespoon of sour cream.