For the sauerkraut-paprika soup, cut away larger pieces of fat from the meat. Peel and chop the onion. Cut the sauerkraut into small pieces.
Heat the clarified butter in a large saucepan. Add the meat and brown lightly on all sides. Season with salt and pepper. Add the onion and sauté until translucent.
Stir in the sauerkraut. Pour in 1 1/2 liters of water and bring to a boil. Add the bay spice, juniper berries and caraway seeds and simmer the soup with the lid on for 1 hour over medium heat.
In the meantime, rinse, clean and chop the bell bell pepper.
Remove the meat from the soup and dice it. Add to the soup again with the diced peppers and simmer for about 5 minutes.
Season the soup with salt, bell pepper, sugar and paprika powder. Stir in the sour cream and serve the sauerkraut and paprika soup.
Instead of clarified butter, you can use butter for the preparation of sauerkraut and paprika soup.