Szeged Turkey

250 g onions
2 cloves of garlic
600 g turkey breast
2 tbsp. butter
2 tbsp. paprika powder (sweet)
1 tbsp. caraway
2 tbsp. tomato purée
500 g sauerkraut
1 bay leaf
250 ml vegetable soup
750 g potatoes
2 tbsp. chives
2 tbsp. parsley
200 g sour cream
salt, pepper


Peel the onion and cut into fine strips, finely chop the garlic. Cut the meat into 2.5 cm pieces and mix with paprika powder, salt and pepper.
Heat the butter in a saucepan and sauté the onions until translucent. Add the meat and garlic to the onions and sauté for about 5 minutes. Stir in the caraway seeds and tomato paste and sweat for 1 minute. Add the sauerkraut, bay leaf and the soup. Simmer for about 20 minutes until the meat is cooked.
Peel the carrots, cut in half lengthwise and cook in salted water until firm to the bite. Cut the chives into fine rolls and the parsley into fine strips. Season the meat with salt and pepper. Serve with the potatoes and sprinkle with parsley. Pour the cream over the meat and garnish with the chives.