Peel and cut the potatoes as for boiled potatoes. Fry them (dry – dry if necessary) in olive oil, then add the peeled and coarsely chopped onions and fry them a little bit as well. Extinguish with vegetable soup (not completely covered).
Squeeze the sauerkraut heartily (works very well with a spaetzle press, otherwise flat with your hand) and add to the saucepan in the same way, along with 1 geh. Tbsp. kitchen herbs of Provence and make the whole thing together quietly. After about 20 min, when the potatoes are cooked with 1 geh.
Tbsp. sweet paprika, enough chili, 1 tsp. sugar, salt and freshly ground pepper to taste and fold in a cup of sour cream.
If the color is too pale, add a few drops of sugar glaze to give it an appetizing brown, because the eye is also involved and goulash simply has to have a strong color as well.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!