The Germans don't yet know how delicious soup with sauerkraut and sausages can be.
If you wish, you can cook it constantly. Fortunately, the procedure is simple and fairly quick.
The expert of the online publication Belnovosti in the field of cooking, chef Yulia Arkhipova , spoke about what and how to do in order to get such a tasty and healthy dish.

Ingredients
As for the products, we will need, naturally, sauerkraut (350 grams) and sausages (300 grams).
You will also need sour cream (200 grams), 1-2 medium onions, a tablespoon of flour, vegetable oil (1-2 tablespoons).
And also: paprika (teaspoon), sugar (teaspoon), 1.5 liters of water, 1-2 bay leaves and fresh parsley.
Preparation
Heat vegetable oil in a frying pan over medium heat and add peeled and diced onion.
Cook for about 3-5 minutes until golden brown.
Sprinkle with paprika and stir for another minute.
Squeeze the sauerkraut to remove excess moisture. Chop coarsely. Add to the frying pan.
Then we transfer the mixture into a large saucepan, pour in water and throw in the bay leaf.
Leave it on low heat – it will take about 25-30 minutes.
The cabbage should be soft but still have a little crunch.
Well, while it's cooking, let's clean the sausages and cut them into circles. Add them to the pan and keep it on the fire for another five minutes.
In a bowl, mix sour cream and flour. Add 50 ml of cold water, then beat until smooth.
Gradually add a ladle of hot broth from the soup to cool the mixture.
Next, slowly pour the sour cream mixture into the soup, stirring it to prevent lumps from forming.