Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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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