Potato Sauerkraut Soup

Ingredients

• 1 Spring onion
• 250 g Potatoes
• 300 ml instant vegetable broth
• Salt
• pepper (ground)
• 100 g fresh sauerkraut
• 1 tsp sunflower oil
• 2 slices Parma ham
• 1 tbsp freshly chopped herbs
• 1 tbsp yogurt

Instructions

1. 1.

   Wash, trim and finely chop the white and light green parts of the spring onion. Peel and dice the potatoes; cover both with broth and simmer for 15 minutes, then remove from heat and blend until smooth, seasoning with salt and pepper.

2. 2.

   Drain the sauerkraut well and fry in hot oil. Slice the ham into strips. Mix herbs with yogurt, salt, and pepper. Serve the potato cream soup topped with sauerkraut, ham strips, and herb‑yogurt sauce.