Sauerkraut Soup

Ingredients

• 200 g fresh sauerkraut
• 1 onion
• 1 apple (Boskop)
• 2 tbsp butter
• 500 ml sauerkraut juice
• 100 g heavy cream
• Salt
• Pepper (freshly ground)
• 1 tsp curry powder
• 2 tsp pumpkin seed oil
• 2 tbsp pumpkin seeds

Instructions

1. 1.

   Season the sauerkraut, optionally rinse briefly if too sour, then squeeze out excess liquid and finely chop.

2. 2.

   Quarter the apple, peel it, remove the core, and grate.

3. 3.

   Peel and dice the onion finely; sauté in hot butter until translucent. Add grated apple and sauerkraut, cook briefly, pour in sauerkraut juice, cover and simmer for about 15 minutes.

4. 4.

   Blend the soup with an immersion blender, fold in partially whipped cream, and season with salt, pepper, and curry.

5. 5.

   Serve sprinkled with chopped pumpkin seeds and drizzled with pumpkin seed oil.