Chili Con Sauerkraut

Clean the spring onions, rinse and cut into coarse rings, except for a small amount of spring onion green. Heat oil in a casserole, add meat and crumble with a spatula. Sauté over medium heat until browned all over. Add spring onions and sauté briefly. Fold in paradeis pulp.

Tear up sauerkraut. Add to saucepan and steam for about 5 minutes. Season with chili spice, bell pepper, salt, paprika and cayenne bell pepper. Extinguish with clear soup and steam for about 15 minutes over medium heat. In the meantime, rinse parsley, shake dry and chop finely. Clean chili pepper, slice lengthwise, remove seeds, rinse and cut into rings.

Season stew again and fold in crème fraîche. Cut remaining spring onion greens into fine rings and mix with parsley.

Sprinkle over the stew with the cheese.

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