Austrian Red Pepper Soup Recipe

Austrian Red Pepper Soup Recipe

2 onions, thinly sliced
2 red (bell) peppers, thinly sliced

30 ml/2 tbsp sunflower oil
400 g/14 oz/1 large can chopped tomatoes
100 g/4 oz/1 cup sauerkraut, drained

450 ml/2 cups vegetable stock

10 ml/2 tsp paprika
Salt and freshly ground black pepper

60 ml/4 tbsp soured (dairy sour) cream
Snipped chives

Method:

Fry (saute) the onions and peppers in the oil for 3 minutes, stirring until softened but not browned. Add the remaining ingredients except the cream and chives. Bring to the boil, reduce the heat and simmer gently for about 15 minutes until the vegetables are tender. Taste and re-season if necessary. Ladle into warm bowls and garnish each with a spoonful of soured cream and a sprinkling of chives.