Sauerkraut soup is best enjoyed during the cold winter months. This is a quick recipe for big appetites. Sweet paprika has a mild fruity flavor and gives the soup its wonderful color. Crispy bacon makes a welcome addition, too! Paprika is essential in Hungarian cuisine thanks to its wonderful aromatic flavor.
Peel, halve and finely dice the onion. Dice the pancetta into small cubes.
Fry and render the diced pancetta in a dry pan. Add the onion and fry until golden.
Remove the pan from the heat, briefly stir in the sweet paprika and pour in the beef stock.
Use a sieve to drain the sauerkraut. To make it less acidic, the sauerkraut can be briefly rinsed with water. Then add the sauerkraut and the ground caraway to the soup and leave to stew gently for 30 minutes.
Preheat the oven to 200 °C (356°F).
Spread the bacon out onto a baking tray lined with baking parchment and bake for 5 minutes at 200°C (392°F) using the conventional oven setting until crispy.
Wash and finely chop the parsley. Season the soup with sea salt and ground pepper to taste. Garnish with the crispy onions and parsley and enjoy.