Summary

Ingredients

• 1 can sauerkraut
• 1 bay leaf
• 1 teaspoon, leveled caraway seeds, whole
• 1 medium onion (s)
• 2 cubes broth, fat
• 8 medium potato (s), waxy
• 1 cup buttermilk
• 1 cup sour cream
• some salt, or Maggi
• some black pepper from the mill
• 2 tablespoon vegetable fat
• 1 tablespoon flour, 405

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Instructions

1. Bring 1.5 liters of water with bay leaf, caraway seeds and sauerkraut and the stock cubes to the boil and cook for about 1/2 hour.
2. Peel and wash the potatoes, then quarter and cook in salted water for about 30 minutes until soft. Then strain and do not mash too finely with the potato masher.
3. Peel the onion and cut into medium-sized pieces. Heat the vegetable fat in a pan and brown the onion in it. The onions are then mixed with the mashed potatoes and, if necessary, lightly salted.
4. Mix the buttermilk, sour cream and 1 tablespoon flour in a bowl. The flour shouldn`t make lumps. This mixture is poured into the cooked sauerkraut with the broth and briefly boiled again. Now pepper the soup, if necessary season with salt or Maggi.
5. The mashed potatoes are eaten with this sauerkraut soup.
6. I loved this dish as a kid and I still love it today. The recipe comes from my grandma and later my mother made it, they came from Bohemia.