Hungarian Sauerkraut Soup

For the Hungarian sauerkraut soup, first peel the onions, halve them and cut them into fine slices, dice the bacon into small cubes.

Fry bacon cubes in a saucepan without adding fat and let them out. Remove pot from heat, stir in paprika powder briefly and pour in beef broth.

Drain the sauerkraut. If you don’t like the soup so sour, you can rinse the sauerkraut briefly with water.

Then add the cabbage and chopped caraway seeds to the soup and simmer, covered, for 30 minutes until tender.

Place bacon slices on a baking sheet and bake in the oven at 200 °C for about 4-5 minutes until crispy.

Wash and finely chop the parsley. Season Hungarian sauerkraut soup with salt and pepper, serve and garnish with bacon slices and parsley.

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