Summary

Ingredients

• 2 medium onion (s)
• 1 clove garlic
• 2 tablespoon butter
• 300 g sauerkraut
• 1 liter vegetable broth
• 200 g cream
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon paprika powder, hot pink
• 1 teaspoon caraway seeds, coarsely crushed
• 1 teaspoon sugar
• 250 g trout fillet (s), smoked
• 3 teaspoons horseradish
• salt and pepper
• 0.5 ½ bunch chives
• 4 teaspoons sour cream

Print Recipe Pin Recipe

Instructions

1. Peel and finely dice the onions and garlic. Melt the butter in a saucepan and sauté the onions and garlic until translucent.
2. Roughly cut the sauerkraut, add it and sauté briefly. Pour in the stock and cream and season with the two paprika powders, caraway seeds and sugar. Simmer uncovered for 25 minutes.
3. Stir in the horseradish. Cut the trout fillets into approx. 2 x 2 cm pieces, add to the soup and let stand for approx. 5 minutes - do not boil any more. Season the soup with salt and pepper.
4. Wash the chives, shake dry and cut into fine rolls. Put some chives and a dollop of sour cream on each serving of soup.