Summary

Ingredients

• 2 onions)
• 300 g potato (s)
• 2 parsley root (s)
• 1 packet sauerkraut, fresh approx. 700 g (or 850 ml can)
• 100 ml white wine
• 250 g cream
• 3 tablespoon rapeseed oil
• 1.2 liters vegetable stock
• nutmeg
• sea-salt
• pepper
• 2 tablespoon honey, liquid
• 300 g smoked tofu
• 100 g sour cream

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Instructions

1. Peel and dice the onions, potatoes and parsley roots.
2. Fry 500 g of the sauerkraut with the chopped vegetables in 1 tablespoon of oil. Add part of the vegetable stock and cook covered over a mild heat for 15-20 minutes. Deglaze with white wine, add the remaining vegetable stock and cook for another 20 minutes. Puree the whole thing. Stir in the cream. Season to taste with the spices.
3. Cut the smoked tofu into small strips and fry in 1 tablespoon oil and set aside.
4. Briefly sauté the remaining sauerkraut with the last tablespoon of oil and honey and stir into the soup.
5. Serve the soup with smoked tofu and sour cream.