Sauerkraut and meat

Some have a sweet tooth, I have a sour one. So, any recipe that includes, or could include, sauerkraut is tried in my household.
Below is my recent invention of a more or less edible meal that is easy to cook and warms up the house on a cold winter day. If you do not like the sour taste, this meal is not for you. However, if you love sauerkraut and you do eat meat, then you should try the recipe and even reinvent the combination of spices according to your preferences. I used ground turkey, but you could use any other meat.
Sauerkraut and ground turkey
Ingredients:
1 or 2 cans sauerkraut (27 oz)
2-3 pounds of ground meat (I used lean turkey)
1 large sweet onion, thinly chopped
1-2 Tbsp olive oil
spices: black pepper, salt, paprika, hot pepper flakes

Directions:
Heat the oil in a frying pan and soften the onion. Add the meat and crumble it until it is evenly brown (there should be no pink color left). Add the spices and mix well. Prepare a roasting pan with non-stick spray. In the pan, mix the meat with the sauerkraut. If you like the dish more sour, then use two cans of sauerkraut; otherwise, use just one. If you end up using two cans of sauerkraut, pour 2-3 cups of water, cover with foil and roast at 400F for an hour. The next 15 minutes of baking, remove the foil and continue cooking. If you use only one can of sauerkraut, use less water and shorten the baking time.

WEEKEND COOKING: SAUERKRAUT AND BEANS SOUP

Instead of a "sweet tooth", I have a "sour tooth".

I love the sour taste; therefore, I love sauerkraut and everything cooked with it. Below is a winter soup recipe that I developed with sauerkraut.

I encourage you to experiment with the ingredients and spices. For example, sometimes I add rice to the soup, and only recently I started adding turmeric. You could also change the ratio of sauerkraut to beans.

 
SAUERKRAUT AND BEANS SOUP

You need:
1-2 Tbsp olive oil
1 sweet onion
1 can (40.5 oz) Northern beans 
1 can (15 oz) black beans
2 cans (15 oz) sauerkraut 
Spices (optional): paprika, winter savory, turmeric, black pepper, red pepper flakes
 
Instructions:
Chop the onion thinly and soften in olive oil for a couple of minutes. Add the Northern beans, and water enough to cover the beans. Boil until soft, and the beans are easy to mash (I use a hand masher, but if you have a blender, blend the mixture). Add the sauerkraut, black beans and water to the desired density (I add approximately eight cups of water) and bring to boil. Continue cooking at low heat until the sauerkraut is soft. Before turning the heat off, and add the spices of choice.