Sauerkraut soup with smoked mackerel

Name: sauerkraut soup with smoked mackerel
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 1 tablespoon olive oil; 125 gram smoked bacon cubes; 2 spring / forest onion; 250 gram sauerkraut natural; 1 teaspoon paprika; 1 teaspoon chili powder; 125 milliliters White wine; 700 milliliters chicken bouillon; 200 milliliters creme fraiche; 150 gram smoked mackerel fillet

Ingredients

1 tablespoon peanut oil
1 tablespoon olive oil
125 gram smoked bacon cubes
2 spring / forest onion
250 gram sauerkraut natural
1 teaspoon paprika

1 teaspoon chili powder
125 milliliters White wine
700 milliliters chicken bouillon
200 milliliters creme fraiche
150 gram smoked mackerel fillet

Directions

Heat the oil in a soup pan and fry the bacon cubes crispy.
Keep some green leaves from the spring onions separately to garnish. Stir the rest of the spring onion with the sauerkraut and paprika powder through the bacon cubes and stir-fry 2-3 minutes.
Pour in the wine and stock and simmer for 10-12 minutes. Stir in half of the crème fraîche.
Divide the mackerel over 4 warm plates or bowls. Scoop the hot casserole soup on top, divide the rest of the crème fraîche over it and sprinkle with spring onions.