Finely chop the onion, dice the smoked pork and peeled potatoes, and cut the sauerkraut shorter if needed.

Ingredients

• 2 250 ml cupSOUR CABBAGE/SAUERKRAUT
• 300 gPOTATO, PEELED
• 150 gPORK, KASSLER STEAK, RAW
• 100 gONION
• 1 15 ml tablespoonLARD, FRYING FAT
• 25 gFLOUR, WHEAT FLOUR, SEMI-COARSE
• 1 5 ml teaspoonOREGANO, DRIED
• 1 5 ml teaspoonPEPPER, BLACK PEPPER
• 0.4 gOREGANO, DRIED not counted – removed
• 0.3 gPEPPER, BLACK PEPPER not counted – removed
• 1,200 gWATER, TAP WATER
• 2 dlSOUR CREAM, 10-12% FAT
• 0.5 5 ml teaspoonSALT, AVERAGE
• 0.5 gPEPPER, BLACK PEPPER

Method

1. Finely chop the onion, dice the smoked pork and peeled potatoes, and cut the sauerkraut shorter if needed.
2. Fry the onion in the lard, add the pork and brown briefly, sprinkle with paprika and immediately add the water.
3. Add the sauerkraut, potatoes, caraway, bay leaves and allspice and simmer until tender.
4. Whisk the flour into the sour cream, pour into the soup and simmer for 5 minutes, stirring. Remove the bay leaves and allspice and season with salt and pepper.