Sauerkraut Soup with Bacon

Peel the potatoes and onions, cut into fine slices.

Sauté both in a little bit of butter. Add bay leaf and chicken stock and do the whole thing for about 15 min. with lid closed.

Chop sauerkraut into small pieces, add to soup, continue to simmer for about 8 min. Mix in crème fraiche, remove bay leaf.

Blend soup, season with bell pepper, paprika, salt and mustard. Add sparkling wine, stir, keep warm with lid closed.

Cut bacon into thin strips and brown in clarified butter.

Remove from the frying pan, drain in a sieve or possibly on kitchen paper. Pour the soup into deep plates, top each with a dollop of sour cream and sprinkle with the bacon strips.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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