2 cups of drained and rinsed sauerkraut (Do not use sauerkraut that contains vinegar. Sauerkraut is cabbage and salt, not vinegar. Bagged kraut in the deli section of markets is a good choice.)
1 1/2 cups of chopped onions
1/4 cup of tomato paste
2 tablespoons of sugar
2 teaspoons of sweet paprika
1 teaspoon of caraway seeds
Sour cream as a garnish (optional)
Combine all the ingredients, except for the sour cream, in a large soup pot or Dutch oven.
Bring to the boil, reduce the heat, cover, and simmer for 30 minutes.
Serve hot from the pot.
Pass sour cream as a garnish.
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