Sauerkraut Soup

Ingredients

• 100 g leeks (1/2 stalk)
• 2 small cloves garlic
• 175 g sauerkraut
• 2 tbsp oil
• 1 tbsp paprika powder (sweet)
• 1 tsp Caraway seeds
• 2 sprigs marjoram
• 2 small bay leaves
• 600 ml Vegetable Broth
• 2 small tart apples
• Salt
• Pepper
• 60 g sour cream (3 tbsp)

Instructions

1. 1.

   Wash the leeks and remove the outer leaf. Slice the leek crosswise into 5 mm wide rings. Peel and finely chop the garlic. Let the sauerkraut drain slightly and roughly chop it.

2. 2.

   Heat oil in a pot. Sauté the leek and garlic over medium heat for 1 minute. Add the sauerkraut, sauté for another minute, then sprinkle with paprika powder and caraway seeds.

3. 3.

   Wash the marjoram and add it along with the bay leaves to the pot. Pour in the vegetable broth and bring to a boil. Simmer over medium heat for 10 minutes.

4. 4.

   Meanwhile wash the apples, quarter them and core them. Cut into small pieces and add to the soup after 10 minutes of cooking. Continue simmering for another 10 minutes. Season with salt and pepper at the end and serve with sour cream.