Ingredients serves 4:
1 large onion, 3 tablespoon cooking oil, 1.1 lb/50 dkg beef shoulder or shank, 1 teaspoon quality paprika, 2 cloves garlic or 1 heaping teaspoon garlic cream, 1/4 teaspoon ground caraway seeds, 1 1/2 quarts/liters water, salt, 1.1 lb/50 dkg sauerkraut, 4 tablespoon rice, 1 teaspoon mild Red Gold, 1/2 teaspoon hot Red Gold (hot cherry pepper paste), 2 green peppers, 7 oz/2 dl sour cream

Peel and mince the onion, sauté in oil in a pot until translucent. Cut the meat into 1”/2 cm cubes, place on top of the onions and stir until the meat turns white. Dust with paprika, add the crushed garlic (or garlic cream) and ground caraway seeds. Pour in a little water, salt, cover and cook on low heat until almost tender, about 1 1/2 hours. If the sauerkraut is too sour, wash it first; cut it into smaller strands with a few deft strokes. Add to the meat with about 1 1/2 quarts/liters water and bring to a boil. Stir in the rice, add the two Red Gold paprika creams and the green peppers, quartered, stems and seeds removed. Cover and cook 35 minutes over low heat. Stir occasionally while cooking and replenish the broth with as much water as you would like to have soup in the end. Blend a little hot broth with the sour cream until smooth and add to the soup to
thicken it. Adjust the seasoning.

Preparation time: about 2 hours
Calories per serving: 502
Skill: Easy to prepare