Peel the onions and cut into strips.

Heat up some oil in a pot, briefly fry the gyros. When done, take the gyros out and store in a warm place.

Fry the onions and the diced peppers in the same pot.

Add the tomato puree and deglaze with vegetable stock. Add the sauerkraut and laurel leaves. Let the food boil down for about 25 minutes (keep the lid on the pot).

Then fold in the gyros and let it boil. Mix the soya cream in and then let the food cool down. Season with caraway powder, paprika powder and salt. Serve on a plate with parsley and some rustic farmhouse (coarse rye) bread.