Paprika Herb

Wash sauerkraut briefly in cold water, squeeze well, chop coarsely.

Peel and finely chop the onion, sauté in butter until translucent. Add the sauerkraut, pour in the cream and sour cream and season with paprika powder, a little salt and caraway seeds.

Simmer on low heat until soft.

In the meantime, roast bacon cut into small cubes, sprinkle with sugar and finish roasting.

Add bacon and pressed garlic, mix in the paradeis pulp well and cook for another 10 minutes.

Season to taste with salt and pepper.

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