Sauerkraut – Potato Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 can sauerkraut, approx. 850g
- 1 kg potato (s)
- 2 liters vegetable broth or meat broth (then not vegetarian / vegan)
- 1 tablespoon caraway seeds
- 1 teaspoon marjoram
- Salt and pepper
- Paprika powder
- 1 teaspoon mustard, medium hot
- 1 teaspoon sugar, as needed
- 1 bay leaf, as required
- 5 grains allspice, as needed
Print Recipe
Pin Recipe Instructions
- It is best to cook the broth straight from the bones. If you don`t have the time, just use regular broth.
- Peel and quarter the potatoes and halve these quarters again (if you like the potatoes smaller, you can also dice them).
- Put the potatoes together with the sauerkraut, marjoram, caraway seeds, mustard, bay leaves and allspice (both can be omitted) in a large saucepan and pour the broth over them. Bring to the boil briefly and cover and simmer gently for about 30 minutes, it can take a little longer.
- Once the potatoes are easy to mash, the soup is ready.
- If you don`t like it so sour, add 1 teaspoon of sugar to the soup. This softens the acidity.
- Hearty, quick and vegetarian dish that will keep you full for a long time. Tastes even better the next day because it really went through there.
- It will be a lot, but it can be frozen well or kept fresh in the refrigerator for a few days. (Please keep it cool)
- If you like, you can add smoked pork or other meat to taste.
- Please season with salt, pepper and paprika at your own discretion.
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