Clean spring onions and chili and cut into fine rings. Remove the seeds from the chili.
Heat oil in a casserole. Fry minced meat until crumbly. Season with salt and pepper. Sauté spring onions and chili. Add paradeis pulp and sauté.
Chop the sauerkraut a little, add to the pot and steam everything together for 5 minutes. Season with salt, bell pepper and paprika. Bring to a boil, stir in clear soup and let simmer gently for 20-30 min.
Season soup, add crème fraîche as a blob on top. Sprinkle with chopped parsley and cheese.
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