Peel and finely chop the onion. Cut the sauerkraut smaller if necessary
Heat the oil in a pot. Sauté onion and sauerkraut in it. Sweat tomato paste briefly. Season with salt, pepper, paprika and caraway. Deglaze with 1 l water and add broth. Bring to the boil, cover and simmer for about 20 minutes.
Cut the sausages into slices and heat them briefly in the soup. Season to taste with pepper, paprika and a little salt. Wash and finely chop the parsley. Arrange the soup and sprinkle with parsley
If you want to make the soup without any meat at all, replace the sausages with pieces of carrot or pepper and use vegetable stock instead of clear broth. A dash of crème fraîche on top gives the sauerkraut soup a creamy note