Hearty sauerkraut soup

Name: Hearty sauerkraut soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 medium onion; 200 g Debreziner sausage (alternatively Kabanossi); 1 (approx. 175 g) red pepper; 1 TABLESPOON Oil; 2 TEASPOONS Sweet peppers; 1 can(s) (580 ml/dead weight: 520 g) Sauerkraut; 1 l Vegetable broth (instant); 1 collar Spring onions; 1/2 bunch Marjoram; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 100 g ripened cream

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 medium onion
200 g Debreziner sausage (alternatively Kabanossi)
1 (approx. 175 g) red pepper
1 TABLESPOON Oil
2 TEASPOONS Sweet peppers
1 can(s) (580 ml/dead weight: 520 g) Sauerkraut
1 l Vegetable broth (instant)
1 collar Spring onions
1/2 bunch Marjoram
7-10 Tbsp Salt
7-10 Tbsp black pepper
100 g ripened cream

Directions

1
Peel and finely chop the onion. Cut the sausage diagonally into slices. Clean, wash and cut the bell peppers into strips. Heat oil in a large pot and fry sausage. Add onion and fry until transparent.
2
Sprinkle with paprika powder and sauté briefly. Add sauerkraut and paprika, pour on broth. Cover and simmer for about 10 minutes. Clean, wash and cut spring onions into rings. Wash marjoram, dab dry and chop finely.
3
Add both 5 minutes before the end of the cooking time. Season to taste with salt and pepper. Serve each with a dollop of sour cream.