Anco's sauerkraut soup

Ingredients for 4 servings:

• 1 gr. can/n sauerkraut (800 g)
• 2 ½ liters of broth
• 700 g potatoes, peeled, quartered
• 2 bay leaves
• 3 grains of allspice
• 200 g onion(s), diced
• 200 g sausage of your choice, diced
• 3 tbsp oil
• 50 g flour
• 300 ml water, cold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the potatoes in the broth until tender, add the bay leaves and allspice berries. In the meantime, cut the sauerkraut if the pieces are too long and squeeze out some of the juice (save the juice for later in case the soup isn’t sour enough). Brown the onion and sausage in a heated pan (the onion should take on a nice, browned color). Add the sauerkraut, onion, and sausage to the cooked potatoes. In the same pan in which you sautéed the onion, make a roux. Brown the flour, then add 300 ml of cold water and stir. Add the roux to the soup. Bring the soup back to a boil and serve hot. Note: I really like sour things, so I also need to add the rest of the sauerkraut juice.