Potato and sauerkraut soup with apple

Ingredients for 4 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp butter
• 250 g potatoes, floury, peeled
• 1 tbsp paprika powder, sweet
• 600 ml vegetable stock
• 1 pinch of caraway powder
• 150 g sauerkraut
• 2 apples, sour
• 1 tbsp clarified butter
• 1 tsp marjoram
• some salt and pepper
• 2 tbsp sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Dice the onion, finely chop the garlic, and sauté in butter until golden brown. Dice the potatoes. Stir the paprika into the onions and fry briefly. Then add the diced potatoes and pour in the vegetable stock. Add a little caraway seeds and bring to a boil. Cover and simmer for 20 minutes. Chop the sauerkraut. Quarter the apples and remove the cores. Then cut into 1 cm thick wedges. Fry the apples in a non-stick pan in a little clarified butter until golden brown on both sides. Mash the potatoes and add the marjoram, pepper, salt, sour cream, and sauerkraut, bring to a boil briefly, and season to taste. Add the apple slices to the finished soup and serve.