Sauerkraut and Potato Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g sauerkraut, mild, from a can or a lass
- 200 g potato (s), peeled and weihed
- 2 tablespoon butter
- some marjoram
- 4 juniper berries, crushed
- 0.5 liter ½ broth, strong
- 2 tablespoon sour cream
- 100 g Mettenden
- some chives
- pepper
Print Recipe
Pin Recipe Instructions
- Chop the sauerkraut and coarsely grate the potatoes.
- Sauté both in 2 tablespoon butter for about 5 minutes. Add marjoram and juniper berries. Top up with the meat stock and simmer for 20 minutes. Season with ground pepper.
- Just before the end of the boil, fry the sliced meatloaf in a pan.
- Put the finished soup on the plates, garnish with the Mettende slices and put a tablespoon of sour cream in the middle. Sprinkle everything with a little chives.
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