Light potato and sauerkraut soup

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
4 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 5
  • 150 g Onions
  • 600 g Potatoes
  • 1 TEASPOON Oil
  • 2 1/2 TABLESPOONS Vegetable broth (instant)
  • 1 1/2 TSP. Rose peppers
  • 1 TEASPOON Sweet peppers
  • 1 TEASPOON Caraway seeds
  • 1 can(s) (580 ml) Sauerkraut
  • 4 Stem(s) Parsley
  • 1 small red and yellow peppers
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Onions peel, halve and in strips cut. Peel and finely dice the potatoes. Heat the oil in a large pot. Sauté onions for 1-2 minutes. Add 2 1/2 litres of water, stock and spices and simmer for about 5 minutes.

  2. 2

    Place the sauerkraut in a sieve and rinse briefly under cold water, then chop a little. Add the sauerkraut and diced potatoes to the stock and simmer for 10-15 minutes. Wash parsley and dab dry.

  3. 3

    Cut the leaves into fine strips. Halve the peppers, clean, wash and cut into strips. Add the paprika and parsley to the soup. Simmer again for another 5-8 minutes. Season soup with a little salt and pepper.

  4. 4

    Garnish with parsley before serving.

Nutrition Facts

KCAL
150 kcal
CARBS
22 g
FATS
2 g
PROTEINS
4 g

Categories & Tags

Main DishesDietexotichearty