Ingredients (for 6 servings):
1 medium red onion, 3 tablespoons oil, 1 teaspoon sweet paprika, 1 lb sauerkraut, 1/2 teaspoon ground black pepper, 1 teaspoon salt, 1 bay leaf, 3 hot dogs, 3/4 cup sour cream, 2 tablespoons flour
Peel and chop the onion. Sauté lightly on medium-hot oil for 2-3 minutes. Pull to the side, mix in the paprika. Cut the sauerkraut into shorter strands, toss them into the onion. (Do not rinse!) Cover with approximately 1 1/2 quarts of water, add salt and black pepper and put in the bay leaf. Over high heat bring the water to a boil, reduce heat and cook for approximately 35 minutes, covered. The cabbage should remain firm, not too soft. Remove the skin of the hot dogs, slice them crosswise. Add them to the sauerkraut and cook for another 4-5 minutes. Stir the flour into the sour cream, add 2 oz water and mix it until smooth. Add two ladle spoonfuls of the soup liquid. Strain the mixture to catch even the smallest of knobs. Keep it boiling for a couple of minutes to let the soup thicken.
– Use marjoram for a slightly different taste.
– Substitute the liquid from smoked meat – if you have some – for the water.
Preparation time: 1 hour
One serving: 1004 kJ/240 kcal