Sauerkraut – potato soup

Ingredients for 6 servings:

• 1 can sauerkraut, approx. 850g
• 1 kg potatoes
• 2 liters of vegetable broth or meat broth (then not vegetarian/vegan)
• 1 tbsp caraway seeds
• 1 tsp marjoram
• e.g. salt and pepper
• Paprika powder
• 1 tsp mustard, medium hot
• 1 tsp sugar, as needed
• 1 bay leaf, as needed
• 5 grains of allspice, as needed

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

It’s best to cook the broth directly from the bones. If you don’t have time for that, just use regular broth. Peel the potatoes, quarter them, and then halve these quarters again (if you prefer smaller potatoes, you can also dice them). Put the potatoes in a large pot along with the sauerkraut, marjoram, caraway, mustard, bay leaves, and allspice (both can be omitted), and pour in the broth. Bring to a boil briefly, then cover and simmer gently for about 30 minutes; it can take a little longer. The soup is ready as soon as the potatoes are easy to mash. If you don’t like it too tart, add 1 teaspoon of sugar to the soup. This reduces the acidity. A hearty, quick, and vegetarian dish that will keep you full for a long time. Tastes even better the next day because it’s properly marinated. It makes a lot, but it freezes well or keeps fresh in the fridge for a few days. (Please keep refrigerated.) If you like, you can add smoked pork or other meat to taste. Season with salt, pepper, and paprika to your liking.