Summary

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

1. It is best to cook the broth straight from the bones. If you don`t have the time, just use regular broth.
2. Peel and quarter the potatoes and halve these quarters again (if you like the potatoes smaller, you can also dice them).
3. 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.
4. Once the potatoes are easy to mash, the soup is ready.
5. If you don`t like it so sour, add 1 teaspoon of sugar to the soup. This softens the acidity.
6. 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.
7. 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)
8. If you like, you can add smoked pork or other meat to taste.
9. Please season with salt, pepper and paprika at your own discretion.