For the fiery midnight soup, first peel, halve and finely dice the onions. Heat the oil and fry the meat in it all around. Add the onions and fry briefly.
Mix in the paradeis pulp and braise well. Season with salt, bell pepper and paprika.
Add clear soup, red wine, bay leaf and tomatoes with juice. Let the soup boil once, then simmer over medium heat with the lid closed for about 1.5 hours. Season again everything together.
Fry bacon cubes without oil (they leave enough fat themselves) briefly until crispy. Cut the pickled gherkins in half lengthwise and again lengthwise. Cut into small pieces.
Before serving, garnish the fiery midnight soup with the bacon cubes, the pickled gherkins and a dollop of sour cream.