Summary

Ingredients

• 1.2 kg potato (s)
• 2 onions)
• 1 red pepper (s)
• 1 g butter
• 1 teaspoon paprika powder, hot pink
• 2 tablespoon tomato paste
• 0.5 kg ½ sauerkraut, (fresh)
• 1 tablespoon apple thick juice (health food store)
• 1 liter vegetable broth
• 5 slices rusks (rye rusks) or crispbread
• 1 clove garlic
• 100 g crème fraîche

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Instructions

1. Peel the potatoes and onions and cut into small cubes as well as the peppers. Melt 50 g butter in a saucepan, sauté vegetables in it for 15 minutes over medium heat. Stir in the paprika powder and tomato paste, then add the sauerkraut. Season with apple syrup, pepper and salt, then pour in the broth and bring to the boil. Cover and simmer over medium heat for approx. 30 minutes.
2. In the meantime, roughly crumble the rusks (or crisps). Melt the rest of the butter. Peel the garlic and press it through the press. Toast the breadcrumbs and garlic in the butter, turning. Season the soup to taste, distribute on plates; Place a dollop of crème fraiche in the middle and sprinkle with breadcrumbs.