Sauerkraut soup

Classic sauerkraut soup with rice and eggs.

Ingredients

1 small head of sauerkraut

1 tbsp flour

2-3 tbsp fat

2 eggs

1 onion

1 cup rice

3 cups sauerkraut juice

red pepper

black pepper

Dice the onion into very small cubes, about 3-4 mm. Heat 2-3 tablespoons of fat in a heavy-bottomed pot over medium heat.
When the fat is well heated, add the diced onion. Sauté, stirring occasionally, until softened and translucent, about 5-6 minutes.
Reduce the heat to low. Add 1 tablespoon of flour to the onion and stir well to prevent burning. Sauté for about 1-2 minutes until the flour has slightly changed color.
Add 1 teaspoon of red pepper and 1 teaspoon of black pepper. Stir quickly for about 10-15 seconds to prevent the spices from burning.
Slice the sauerkraut into thin strips. Add it to the pot with the onion and spices. Stir well and sauté for about 10 minutes, stirring occasionally.
Pour 3 cups of sauerkraut juice over the sauerkraut and add a little water if necessary, so that the sauerkraut is almost covered. Bring the soup to a boil.
After the soup boils, reduce the heat to low and simmer under a lid for about 15 minutes.
Add 1 cup of rice to the soup and stir. Continue to simmer the soup until the rice is fully cooked, about 15-20 minutes.
Beat 2 eggs in a small bowl. When the rice is ready, pour the eggs in a thin stream into the soup, stirring constantly to form small pieces of egg. The soup is ready.