Sauerkraut Soup with Potatoes and Apples

Name: Sauerkraut Soup with Potatoes and Apples
Total time: 1 h 20 min
Yield: 4
Ingredients: 1 onion; 2 tbsp plant oil; 1 tbsp flour; 1 tsp Sweet paprika powder; 700 ml vegetable broth; 500 g sauerkraut (canned); 2 Bay leaves; 1 tsp Caraway seeds; 150 ml dry white wine; Salt; pepper (ground); 400 g waxy potatoes; 2 stems fresh marjoram; 2 apples (e.g., Boskop); 30 g Butter

Prep: —

| Servings: 4 | Cook: —

Sauerkraut soup with potatoes and apples is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!

Ingredients

1 onion
2 tbsp plant oil
1 tbsp flour
1 tsp Sweet paprika powder
700 ml vegetable broth
500 g sauerkraut (canned)
2 Bay leaves
1 tsp Caraway seeds
150 ml dry white wine
Salt
pepper (ground)
400 g waxy potatoes
2 stems fresh marjoram
2 apples (e.g., Boskop)
30 g Butter

Instructions

1.
Peel the onion, halve it and cut into strips. In a pot heat the oil and sauté the onion until translucent. Sprinkle in flour and paprika, stir, let it brown slightly, then deglaze with broth. Whisk vigorously to avoid lumps. Add sauerkraut, spices, wine, season with salt and pepper, and simmer on medium for 40-45 minutes.
2.
Meanwhile peel, wash, and dice the potatoes. Wash marjoram stems, shake dry, and pluck leaves from stems. Wash apples, quarter, core, slice into wedges, and toss immediately with lemon juice. Fifteen minutes before the soup finishes, add potato cubes to cook through. In a grill pan melt butter and sear apple wedges on both sides. Season with salt and pepper. Taste the soup again, remove bay leaves, ladle into warmed bowls, sprinkle marjoram leaves, and garnish with apple wedges.