will be crunchy), about 15 minutes.
add the sauerkraut, garlic, chili, prunes and pepper and bring to a boil. reduce the heat to a low simmer and cook, stirring occasionally, for 20 minutes.
in separate cup mix 3 tablespoons of sour cream with 3 tablespoons of broth and add the mixture to the soup. taste and adjust the seasoning.
the combination of sauerkraut juice, which gives the soup a great tang, sugar, salt and pepper creates a perfect sweet-sour flavor that i really think makes this soup shine. 