Tyrolean sauerkraut soup

Ingredients for 4 servings:

• 400 g pork neck
• 2 tbsp paprika powder, sweet
• 2 onions
• 2 tbsp oil
• 25 g butter
• 2 tbsp flour
• 100 ml dry white wine
• 1 liter meat broth
• 1 can sauerkraut (425 g protein)
• 2 bay leaves
• 2 sprigs of marjoram
• 500 g potatoes
• 1 pinch(s) of sugar
• Sour cream for garnishing
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the meat into 2 cm cubes. Mix in a bowl with the paprika, salt and pepper. Slice the onions into half rings. Heat the oil in a pan and brown the meat on all sides over high heat, then remove and set aside. Melt the butter in the pan and brown the onions until translucent, dust with the flour and sweat. Then add the wine and stock while stirring. Add the sauerkraut, meat, bay leaves and marjoram stalks and bring everything to a boil. Cover and simmer gently over medium heat for 50 minutes, stirring frequently. Wash and peel the potatoes and cut them into 2 cm cubes. Boil in salted water for about 12 minutes, drain well and add to the soup just before the end of the cooking time. Fish out the bay leaves and marjoram and season to taste with salt, pepper and sugar. Add a tablespoon of sour cream to each serving of soup and sprinkle with paprika. Serve the soup garnished with this.