Summary

Ingredients

• 1 can sauerkraut (580 ml)
• 500 g potato (s)
• 1 liter vegetable stock (instant)
• 350 g leek
• 150 g Cabanossi or smoked sausaes
• 4 stalks parsley
• 100 g crème fraîche or crème leere
• Salt and pepper, white
• Ground caraway
• possibly red pepper (s)
• possibly paprika powder, noble sweet

Print Recipe Pin Recipe

Instructions

1. Drain the sauerkraut. Peel and dice the potatoes. Bring the stock to the boil, add the diced potatoes and cook for about 10 minutes.
2. Cut the leek into rings. Halve the Cabanossi lengthways and cut into slices. Add the sauerkraut, leek and Cabanossi to the broth and cook for another 15 minutes. Season the soup with salt, pepper and caraway seeds. Chop the parsley. Divide the soup on 4 plates, pour the creme fraiche on top as a blob, sprinkle with parsley.
3. If the stew is to be spiced up, 1 red bell pepper (in fine strips) can be added and the whole thing can be flavored with sweet paprika. Instead of the Cabanossi, smoked sausages also look great.
4. Farmhouse bread or ciabatta tastes good with it.