Place the dried mushrooms into a soup bowl (or a sauce pan) and pour about a cup (250ml) of boiling over. Cover this with a plate (lid) and let it sit for 10-15 minutes until they turn soft.

Meanwhile: Peel and finely chop the onion. Sauté with little oil in a large pot (medium-low heat).

Add sliced chorizo and cook for about 5 minutes. Stir in paprika. Add drained sauerkraut (keep the juice for later), drained mushrooms, salt, pepper and bay leaves. Pour in about 5 cups of water (1.2 liter) and give everything a good mix.

Cover with a lid and bring it to a boil (on high heat). Crumble in vegetable stock cube(s) and stir. Reduce the heat to low and simmer (covered) for 20 minutes. Taste it and add more salt if needed.

Optional: Top with sour cream (this can also be stirred into the soup before serving).