Paprika Herb Soup

Remove the core of the peppers and cut the flesh into fine strips. Remove the skin from the onion and cut into rings. Sauté both in sunflower oil or other vegetable oil for 5 minutes.

In the meantime, remove the stalks from the tomatoes, cut the fruit into quarters, mash with a hand blender and pass through a sieve. Season the resulting tomato puree with the bouillon cube and paprika powder and stir into the vegetables.

Chop the sauerkraut and add to the soup. Cover the lid and simmer gently for about 10 minutes. Add a little water if necessary. Refine the soup with the whipped cream and sprinkle with the chive rolls.

Our tip: Fresh chives are much more aromatic than dried ones!

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