A comforting and flavorful soup combining the tanginess of sauerkraut with the smokiness of sausage.
Rinse the sauerkraut under cold water and let it drain.
Rinsing sauerkraut reduces its saltiness and balances the tangy flavor.
In a large saucepan, combine the sauerkraut, chopped onion, minced garlic, and water. Season lightly.
Chop the onion finely for a smoother soup texture.
Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
Simmering allows the flavors to meld together beautifully.
In a frying pan, cook the bacon until crispy. Remove and crumble.
Save the bacon fat for added flavor in the soup.
Add the paprika to the bacon fat and stir, then pour this mixture into the soup.
Toasting the paprika in bacon fat enhances its aroma and flavor.
Add the sliced smoked sausage and fresh dill to the soup. Simmer for another 15 minutes.
Slice the sausage evenly for consistent cooking.
Stir in the sour cream, adjust seasoning, and heat gently without boiling.
Avoid boiling after adding sour cream to prevent curdling.
Serve the soup hot with a garnish of fresh dill and a side of rye bread.
Serving with rye bread complements the soup's flavors perfectly.
