Potato and sauerkraut soup

Ingredients for 4 servings:

• 600 g potatoes, mainly waxy
• 2 m.-sized onion(s)
• 100 g wild salmon fillet(s), smoked
• ½ bunch parsley
• 400 g sauerkraut (preferably barrel sauerkraut)
• 200 g sweet cream
• 750 ml vegetable broth, instant
• 2 tbsp sunflower oil
• some caraway
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Spoonful of enjoyment from the vital kitchen

Peel and dice the potatoes. Peel and dice the onions. Cut the smoked salmon into strips. Wash the parsley, shake dry, pick off the leaves, and chop. Drain the sauerkraut in a sieve (you may want to blanch it briefly first to reduce its acidity, then rinse it with cold water). Heat 1 tablespoon of oil and sauté half of the diced onions. Add the potatoes, pour in the vegetable stock, and cream. Season with salt, pepper, and caraway seeds. Simmer for about 15 minutes, then puree and season again to taste. Heat 1 tablespoon of oil and sauté the other half of the diced onions. Add the drained sauerkraut and sauté briefly, then fold in the parsley. Serve the soup with sauerkraut and arrange the salmon strips on top.