John Myers
Tomato and Sauerkraut Soup
The perfect tomato and sauerkraut soup recipe with a picture and simple step-by-step instructions.
- 6 piece Potatoes, about 200 gr.
- 1 piece Onion, a small one
- Clarified butter
- 500 ml Vegetable broth
- 1 Can Diced tomatoes, 425 gr
- 0,5 piece Red peppers
- 0,5 piece Peppers yellow
- 1 tsp Paprika powder
- Black pepper from the mill
- Salt
- 6 piece Juniper berries
- 1 piece Bay leaves
- 1 piece Clove of garlic
- 150 g Sauerkraut drained
- 1 piece Paprika sausages
- Espelette pepper to taste
- Creme fraiche Cheese
- Chives
- Peel the potatoes and cut into bite-sized cubes. Peel and finely dice the onion. Remove the seeds and the walls of the vagina from the pepper and cut into small cubes.
- Heat the butter lard and sweat the potatoes and onions well in it. Now pour in the hot vegetable stock and bring to the boil once.
- Now add the tomatoes, bay leaves, juniper berries and paprika powder, press the garlic through the press and add it. Season to taste with pepper and salt and simmer on a low heat for 10 minutes.
- Cut the paprika sausage into thin slices. Tear up the cabbage a little and add both to the soup together with the pepper cubes and simmer for another 15 minutes. Don’t forget to stir every now and then.
- Fish out the bay leaves and the juniper berries and season to taste with Espelette pepper.
- Put the soup in a soup bowl, add a good dollop of crème fraîche, sprinkle with a few chives and now ….. enjoy your meal …..
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