Cabbage sour soup

Ingredients:
1 package Machland sauerkraut bag (can also be a jar)
1 cup water
200 g potatoes
a pinch of cumin, salt
2 pcs bay leaf
4 - 5 balls of allspice
100 ml milk
2 tablespoons plain flour
olive oil
1 medium onion
100 g English bacon
150 g sausage
sour cream to soften

Procedure:
In a saucepan, boil the sauerkraut briefly (about 10 minutes). Peel the potatoes, cut into cubes, add salt, cumin and cook until semi-soft. Add the bay leaf, allspice, boiled sauerkraut. Mix the milk and flour together and add. Bring to the boil again. Add the English bacon and sausage, which I had lightly fried in a pan beforehand, along with the finely chopped onion. Within a quarter of an hour the sourdough should be ready to serve. At the end we can soften it with a spoonful of sour cream.