Sauerkraut soup with cranberries and apple

Ingredients for 2 servings:

• 250 g sauerkraut, from the can
• 1 tbsp, levelled sugar
• 2 tbsp butter
• 50 g onion(s)
• 500 ml vegetable stock
• 150 g apple cider
• 100 g cranberries
• 1 apple, approx. 75 g
• 1 tbsp orange peel
• 1 tsp, leveled vanilla paste
• 4 juniper berries
• ¼ tsp black pepper

Instructions

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

fine vegetarian soup for the cold season

Finely chop the sauerkraut. Peel the onion and apple and core the apple. Dice both finely. Crush and finely chop the juniper berries. Heat the sugar with half a tablespoon of water in a saucepan and let it caramelize slightly. Remove from the heat. Add the butter and onion, stir briefly, and deglaze with the stock and apple cider. Add the sauerkraut and simmer for about 10 minutes. Mix in the orange zest, vanilla paste, juniper berries, pepper, and cranberries and simmer for about 5 minutes. Add the apple pieces and bring to a boil. Season to taste. If desired, the soup can be thickened slightly with a little mashed potato flakes.