Sauerkrautsuppe - cooking recipe

Ingredients

450 g sauerkraut
2 onions, chopped
250 ml white wine
1 liter beef stock
250 g beef, ground
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
2 tablespoons parsley, chopped
6 tablespoons yoghurt

Preparation

Place the sauerkraut, onions, wine and beef stock into a pan and simmer for 45 minutes.
Meanwhile add the salt and pepper to the meat and shape into small balls about the size of a marble. Drop the meatballs into the soup along with the sugar and simmer 15 minutes.
Take off the heat, stir through the parsley and plate up.
Place a dollop of yoghurt onto of soup.