Zubereitung

1. 1

   Cut the Kassler into cubes of about one centimetre. Dice the onion finely and chop the garlic finely.

2. 2

   Heat the clarified butter in a large pan and fry the Kassler cubes in it over a high heat until they take on colour all over.

3. 3

   Add the onion and garlic and sweat until translucent. Stir in the tomato purée and the sweet paprika and fry them briefly over a medium heat, without letting the paprika darken.

4. 4

   Pull the sauerkraut apart a little and add it to the pan. Peel the potatoes, dice them and add them as well.

5. 5

   Pour in the beef stock, add the caraway seeds, bay leaves, juniper berries and the sugar, cover and simmer over a low heat until the potatoes and the Kassler are tender.

6. 6

   Take out the bay leaves and the juniper berries and season the soup with salt and pepper.

7. 7

   Ladle the soup into deep plates, top each with a spoonful of soured cream and scatter over the chopped chives.