Sauerkraut Soup Amounts for four or five generous portions. 1 package of sauerkraut (either bag or tin, about 500g) 750g of potatoes 500g of bacon pieces or sausage 1 big onion 1/2 teaspoon of red paprika powder 1 to 2 table spoons of plain flour cooking oil 1 or 2 table spoons of sour cream 1 or 2 eggs vinegar salt, pepper caraway seeds Cut potatoes into cubes and boil in salted water with tea spoon of caraway seeds. Cut sauerkraut as necessary so there are no long strings. In a large sauce pan add the sauerkraut, half of the juice, bacon pieces, and about half a litre of extra water. Bring to the boil and simmer stirring occasionally. While everything is boiling prepare the sauce base: Dice the onion and fry with a little oil until golden. Add half a teaspoon of red paprika powder. Fry for a short while and then add some flour and fry again. Add the sauce base to the boiling sauerkraut. Add a table spoon or two of sour cream and one or two beaten eggs. Add potatoes and boil for a while. Add vinegar, salt, and pepper as required.