Sauerkraut soup with mashed potatoes Bohemian style

Ingredients for 4 servings:

• 1 can of sauerkraut
• 1 bay leaf
• 1 tsp, leveled caraway seeds, whole
• 1 m.-sized onion(s)
• 2 cubes of stock, fat
• 8 medium-sized potatoes, waxy
• 1 cup buttermilk
• 1 cup sour cream
• some salt, or Maggi
• some black pepper from the mill
• 2 tbsp vegetable fat
• 1 tbsp Flour , 405

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

I like it, see for yourself…

Bring 1.5 liters of water to a boil with the bay leaf, caraway seeds, sauerkraut, and stock cubes and simmer for about 30 minutes. Peel and wash the potatoes, then quarter them and boil in salted water for about 30 minutes until soft. Drain and mash with a potato masher, not too finely. Peel the onion and cut into medium-sized pieces. Heat the vegetable oil in a pan and brown the onion. Mix the onions with the mashed potatoes and add a little salt if desired. In a bowl, mix the buttermilk, sour cream, and 1 tablespoon of flour well. The flour should not form lumps. Pour this mixture into the cooked sauerkraut and stock and bring back to a boil briefly. Now add pepper to the soup and, if necessary, season with salt or Maggi. The mashed potatoes are eaten with this sauerkraut soup. I loved this dish as a child and still do today. The recipe comes from my grandmother and later my mother cooked it; they came from Bohemia.