Summary

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

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Instructions

1. Chop the sauerkraut and coarsely grate the potatoes.
2. 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.
3. Just before the end of the boil, fry the sliced meatloaf in a pan.
4. 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.