Sauerkraut Soup, Parsonage-style Soup

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Soup
Cuisine European
Servings (Default: 6)

Ingredients

  • 400 g sauerkraut, fresh from the butcher
  • 1 onion (s), finely diced
  • 20 g clarified butter
  • 1 tablespoon cane sugar (whole cane sugar)
  • 3 potato (s), finely diced
  • 1 teaspoon caraway powder
  • 1 teaspoon pepper from the mill
  • 1 tablespoon paprika powder, hot pink
  • 1 ½ liter vegetable stock
  • 150 g leek, cut into thin rins
  • 200 g sour cream
  • 1 bunch parsley, chopped
  • possibly salt
Sauerkraut Soup, Parsonage-style Soup
Sauerkraut Soup, Parsonage-style Soup

Instructions

  1. Sweat the onion cubes in the hot clarified butter until light yellow, add the sugar and let it caramelize. Add the potato cubes and sauté for 2 minutes. Now add the sauerkraut and steam it too.
  2. Pour in the vegetable stock, add the spices and simmer gently for 25 minutes. Go in with the hand blender 3 or 4 times and chop the whole thing up a bit, but do not puree! Now add the leek rings and simmer for another 5 minutes.
  3. Stir in the sour cream and, if necessary, add salt, pepper and sugar to taste. Scatter the chopped parsley on top and serve.

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