in Soup Recipes

Sauerkraut soup

updated

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Ingredients for 6 servings:

  • 400 g potatoes
  • 1 stalk(s) leek
  • 500 g sauerkraut
  • 800 ml chicken stock, from the jar
  • 100 ml cream
  • some clarified butter
  • salt and pepper
  • Honey

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

in the manner of a dear friend

Peel and dice the potatoes, and boil in salted water until soft. Trim and wash the leeks and thinly slice them. Squeeze the sauerkraut well. Sauté the leeks in clarified butter. Add the sauerkraut and deglaze with the stock. Cover and simmer for 20 minutes. Whisk the cream until semi-stiff. Drain the potatoes and add to the soup. Season with a little honey, salt, and pepper. Stir in the cream. Tip: You can also add smoked salmon strips or slices of Debreziner.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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