Cut the pork cutlets into strips. Peel the onions, cut them in half and slice them. Peel and core the apples and cut them into pieces. Heat the oil and brown the meat well on all sides.
Dust with flour, then add the onion slices and apple pieces. Season with salt, sugar, paprika powder and curry powder. Add 750 ml of meat broth and cook until done, about 25 minutes.
Add the raisins to the soup five minutes before the end of the cooking time.
Stir crème fraiche into the soup and season again with salt and curry powder. Sprinkle the soup with peeled, sliced, browned almonds.
Tip: Serve raisins and almonds separately.
