method
1. Place 1.5 kg sauerkraut in water with a 250 g piece of bacon and 1 tsp paprika and simmer for 45 minutes.
2. Remove the bacon, combine the sauerkraut with 300 ml veloute made from the cooking liquor and finish with 225 ml soured cream. Serve the sauerkraut with slices of the bacon on top.
