Red Beet Sauerkraut Soup

Ingredients

• 500 g red beets
• 250 g waxy potatoes
• 1 onion
• 2 tbsp oil
• 2 star anise
• 2 Bay leaves
• 1 l instant vegetable broth
• salt, freshly ground pepper
• 250 g sauerkraut
• 5 tbsp crème fraîche
• 2-3 tsp maple syrup
• 1 tbsp chopped parsley

Instructions

1. 1.

   Peel and dice the red beets and potatoes (rinse potatoes). Dice the onion. Heat oil in a tall pot. Sauté the onion until golden yellow. Add the red beets, potatoes, star anise, and bay leaves; stir briefly. Pour in the broth, cover, and simmer for 30-40 minutes.

2. 2.

   Remove the spices. Puree the soup and season with salt and pepper. Drain and finely chop the sauerkraut. Add it to the soup and heat for another 10-15 minutes.

3. 3.

   Stir in the crème fraîche and adjust seasoning with salt, pepper, and maple syrup. Sprinkle chopped parsley on top before serving.