Fish Sauerkraut Soup

Ingredients

• 1 onion
• 2 red bell peppers
• 400 g Potatoes
• 3 tbsp oil
• 400 g sauerkraut
• Salt
• pepper (ground)
• 0.5 tsp caraway seeds
• 1 l vegetable broth
• 400 g fish fillet (e.g., pollock)
• 1 tbsp chopped dill sprigs
• 150 g Sour cream

Instructions

1. 1.

   Peel the onion and dice it finely. Clean, wash, seed the bell peppers and cut them into strips. Peel, wash and slice the potatoes.

2. 2.

   Sauté onions and bell peppers in hot oil, add potatoes and shredded sauerkraut, season with caraway seeds, salt, and pepper. Pour in broth, bring to a boil, cover and simmer for about 20 minutes.

3. 3.

   Cut fish fillet into bite‑sized pieces, season with salt and pepper, and add to the soup. Cover and cook for another 5 minutes until done. Mix dill and sour cream together. Taste the soup again, serve on plates, and top each portion with a dollop of dill‑cream.