Ingredients serves 5:
2-3 carrots (10 1/2 oz/30 dkg), 2 parsley roots (7 oz/20 dkg), 3 tablespoon cooking oil, 17 oz/5 dl water, salt, ground black pepper, 14 oz/40 dkg ground pork (or ground turkey upper thigh), 1 level teaspoon quality paprika, 1 large clove garlic (or 1 heaping teaspoon garlic cream), 1 qt/lt sauerkraut juice (may be found in organic food stores), 7 oz/2 dl sour cream, 1 heaping tablespoon all-purpose flour
at serving time: small piece of fresh horseradish

Clean the carrots and parsley roots slice them into half-circles, and toss them around the hot oil in a pot, stirring constantly. Pour water over it, salt lightly (although you can wait to do this since the sauerkraut juice may contain enough salt), add pepper, and cook covered until half done, about 12-15 minutes. In the meantime, make the meatballs. Mix the ground meat with the paprika, smashed garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and form into small balls. Add half the sauerkraut juice to the partially cooked vegetables. As soon as it comes to a boil add the meatballs and cook 12-15 minutes. Blend the flour into the sour cream and remaining sauerkraut juice until smooth and pour into the soup for added flavor and thickening. Add salt and pepper as needed. Clean and grate the horseradish. Divide it among the soup bowls and top up with hot soup. Serve with soft home made bread.

Preparation time: 40 minutes
Calories per serving: 349
Skill: Easy to prepare