Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 1 tablespoon butter
• 250 g potato (s), peeled, floury cookin
• 1 tablespoon paprika powder, noble sweet
• 600 ml vegetable stock
• 1 pinch caraway seeds, ground
• 150 g sauerkraut
• 2 apples, sour
• 1 tablespoon clarified butter
• 1 teaspoon marjoram
• some salt and pepper
• 2 tablespoon sour cream

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Instructions

1. Dice the onion, finely chop the garlic and sweat in butter until golden. Dice the potatoes. Stir the paprika into the onions and fry briefly. Then add the potato cubes and pour the vegetable stock over them. Add some caraway seeds and bring to the boil. Cook covered for 20 minutes.
2. Chop the sauerkraut. Quarter the apples and remove the core. Then cut into 1 cm thick slices. In a non-stick pan, fry the apples in a little clarified butter on both sides until golden.
3. Puree the potatoes and add the marjoram, pepper, salt, sour cream and sauerkraut, bring to the boil briefly and season to taste. Put the apple wedges on the finished soup and serve.