Squeeze sauerkraut very well and chop finely. Finely dice the onions. Cut cabanossi into thin slices, fry briefly in hot oil and remove. Sauté onions in drippings until translucent, then sprinkle with sugar and paprika powder. Add sauerkraut and paradeis pulp and sauté, turning. Fill up with vegetable stock. Add cabanossi, cover with lid and cook for 30 minutes over medium heat. At the end add half of the sour whipped cream and cook quietly for another 15 minutes. Season with salt and pepper. Serve the sauerkraut soup in deep plates and garnish each with a dollop of sour whipped cream.
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