Sauerkraut soup
Thick and warming, this cabbage soup with sausage and potatoes is the perfect soup for cold winter days. It's full of sauerkraut and its pleasantly sweet and sour taste will kick-start and invigorate you. And the soup will be even better the next day, as the flavors meld beautifully.
Ingredients · Servings 5
- 500 g white sauerkraut
- 1 l vegetable broth
- 2 potatoes
- 2 sausages (approx. 200 g each)
- 100 ml whipping cream 33%
- 2 tablespoons plain flour
- 1 tablespoon butter
- 2 tablespoons ground sweet paprika
- 2 bay leaves
- 2 balls of allspice
- 3 peppercorns
- 1/2 tablespoon granulated sugar
- salt
- sour cream for serving
Method · 1 h 10 min
- Peel the potatoes, cut into cubes and cook in boiling salted water for about 15 minutes until soft.
- Put the cabbage and pickle in a separate pot, pour 200 ml of broth over it and let it cook over low heat for about 10 minutes.
- Pour in the rest of the broth. Add the bay leaf, allspice, pepper and boiled potatoes (including water) and salt as needed.
- Mix the flour with the whipping cream and gradually pour the mixture into the soup.
- Melt the butter in a pan and add the ground paprika. Add this mixture to the soup and let it simmer for at least 15 minutes.
- Add the sausage cut into rounds and season with sugar. Heat through.
- Serve with a dollop of sour cream.
