Potato soup with sauerkraut and peppers

Ingredients for 4 servings:

• 450 g potatoes
• 2 tbsp rapeseed oil
• 100 g onion(s)
• 500 ml vegetable stock
• 400 g tomatoes, chopped
• 350 g bell pepper(s), red
• 250 g sauerkraut, from a can or jar
• 2 tsp, heaped paprika powder
• ½ tsp Pul Biber
• 2 cloves of garlic
• 20 juniper berries
• Salt and pepper, freshly ground

Instructions

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

vegan, spicy

Peel and dice the potatoes and onions. Cut the bell peppers into short strips. Drain some of the sauerkraut and chop it up a little. Crush the juniper berries and place them in a tea strainer. Heat the oil and fry the diced onions until golden brown. Add the paprika powder and chili spice and sauté briefly. Deglaze with the stock and tomatoes. Add the tea strainer and juniper berries to the stock and bring everything to a boil. Mix in the potato cubes and cook for about 5-8 minutes. Then add the bell peppers, sauerkraut, and chopped garlic. Cook everything for about another 5 minutes. Remove the tea strainer, season with salt and pepper, and serve.