Sauerkraut and beetroot soup

Ingredients for 8 servings:

• 2 m.-sized onion(s)
• some vegetable oil for frying
• 750 g potatoes
• 1,000 g beetroot, can be pre-cooked
• 4 star anise
• 4 bay leaves
• 1 liter tomato juice
• 1 small can of tomatoes, chopped
• 500 ml juice (sauerkraut juice)
• 5 tsp spice paste (recipe from the database, see link below) or 6 tsp instant vegetable broth
• 1 large can of sauerkraut
• 1 tbsp beet syrup or honey
• some parsley
• 1 cup crème fraîche
• 500 g smoked pork, diced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Sauté diced onions in a large pot, add diced potatoes and diced beets, and saute until browned. Roughly chop the star anise and bay leaves and add them to a tea strainer. Add the spice paste, tomato and sauerkraut juice, and the chopped tomatoes and simmer over low heat for about 45 minutes. Remove the spice bag and puree the soup. Add the sauerkraut and sugar beet syrup and season with salt and pepper. Add diced smoked pork or Mettenden sausage, if desired, and bring back to a boil. It also tastes delicious without meat. I always serve crème fraîche separately, so everyone can decide how much they want. Serve with a freshly baked baguette with a little butter. I use this spice paste: http://www.chefkoch.de/rezepte/2715821424463586/Gemuese-Gewuerzpaste-fuer-Gemuesebruehe.html