Summary

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

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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.