Sauerkraut soup from Alsace

Ingredients for 4 servings:

• 200 g onion(s)
• 1 tbsp butter
• 1 tsp paprika powder
• 300 g sauerkraut
• ½ tsp caraway seeds, ground
• 1 bay leaf
• 8 juniper berries
• 250 g potatoes, boiled (possibly from the previous day)
• 150 ml cream, whipped
• 2 tbsp applesauce
• ½ bell pepper(s), red for garnishing
• ½ bell pepper(s), yellow for garnishing
• 250 ml vegetable stock

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

refined with cream

Finely chop the onions and sauté in the butter. Add the paprika and vegetable stock. Bring to a boil. Then squeeze out 200g of sauerkraut, chop it finely, and add it to the stock. Add the caraway seeds, bay leaves, and juniper berries. Simmer over medium heat for about 20 minutes. Add the remaining sauerkraut (also squeezed and chopped) and diced potatoes and heat for 5 minutes. Cut half each of a red and yellow bell pepper into thin strips. Remove the bay leaf. Ladle the soup into bowls. Place whipped cream in the center and a dollop of applesauce on top. Garnish with the bell pepper strips.