in Germany, Soup Recipes

Lower Saxon sauerkraut soup

updated

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Ingredients for 4 servings:

  • 1 large onion(s), red
  • 5 potatoes
  • 1 bell pepper(s), red
  • 500 g sauerkraut (wine sauerkraut)
  • 1 liter vegetable broth
  • 5 tbsp sugar
  • 2 bay leaves
  • 2 tsp marjoram, dried
  • 1 tsp peppercorns
  • Parsley (frozen)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

low-fat

Melt the sugar in a saucepan and let it caramelize slightly. Meanwhile, peel or trim the onions, potatoes, and bell peppers. Then dice them and sauté them in the sugar. Deglaze with 1/4 liter of broth and reduce to a syrupy consistency. Add the wine sauerkraut, stir well, and pour in the rest of the broth. Add the bay leaves, marjoram, and peppercorns, and let the soup simmer for about 20 minutes. Sprinkle with the frozen parsley before serving.

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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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