Sauerkraut Soup with Bell Peppers

Ingredients

• 2 red bell peppers
• 400 g starchy potatoes
• 1 onion
• 2 tbsp olive oil
• 2 tbsp sweet paprika powder
• 500 g canned sauerkraut
• 800 l vegetable broth
• 250 ml tomato juice
• 1 tsp Caraway seeds
• 125 ml Soy cream
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash, trim, and slice the bell peppers into strips. Peel and grate the potatoes coarsely.

2. 2.

   Peel and finely dice the onion. Sauté in olive oil until translucent, then sprinkle with paprika powder and cook briefly more.

3. 3.

   Drain the sauerkraut and cut it slightly smaller. Add to the pot along with vegetable broth and tomato juice; stir in caraway seeds and simmer for about 10 minutes over medium heat.

4. 4.

   Add the bell peppers and potatoes, and continue to simmer for another 10 minutes. Stir in soy cream, add extra broth if needed, and season with salt and pepper to taste.