Sauerkraut soup with sausage dumplings and horseradish

Sauerkraut soup with sausage dumplings

1. Peel and finely dice the onion.
2. Remove the stalk, seeds and white membranes from the peppers and dice to the size of a pea.
3. Remove the outermost leaves from the spring onions and cut off the roots and the top half of the dark green section.
4. Cut the cleaned spring onions into fine rings.
5. Heat the oil in a medium saucepan.
6. Sauté the diced onions and paprika powder in the heated oil until the onions are translucent.
7. Add the sauerkraut, a pinch of marjoram, the bay leaf and the vegetable stock to the sautéed paprika onions and bring the soup to the boil.
8. Reduce the heat and simmer the soup for approx. 10 minutes.
9. With wet fingers, pick off approx. cherry-sized portions of the sausage meat and roll into 12 small balls.
10. Add the sausage balls to the soup and gently simmer the soup with the balls for a further 5 minutes.
11. Add the diced peppers and spring onion rings to the soup with the sausage balls and simmer the soup with the vegetables for a further 5 minutes.
12. Season the soup to taste with salt, pepper and sugar.

Sour cream and horseradish

1. Peel and finely grate the horseradish.
2. Mix the horseradish with the sour cream and serve with the soup.