AI-generated
Sauerkraut and Potato Soup
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/soups/sauerkraut-and-potato-soup
About this recipe
Sauerkraut and potato soup is a tangy, flavorful plant-based soup with carrot and bay leaf. Sauerkraut gives the soup its distinctive tang, while potatoes make the broth more substantial. Bay leaf gives the simple broth a home-style aroma. This meat- and dairy-free cabbage soup relies on just a few basic ingredients.
Ingredients
300 g sauerkraut
3 potatoes
1 carrot
1 L water
1 bay leaf
Steps
Peel the potatoes and carrot, then cut the potatoes into even dice and the carrot into half-rounds. Chop long strands of sauerkraut. Taste the sauerkraut; squeeze it out only if it is very sour.
Put the potatoes, carrot and bay leaf in a saucepan. Pour in 1 liter of water, bring to a boil and simmer gently for about 12–15 minutes, or longer if needed, until the potatoes are completely tender in the center too. Test a piece with a knife before adding the acidic sauerkraut.
Add the sauerkraut and simmer gently for another 12–15 minutes, until softened. Stir carefully so the cooked potatoes remain in pieces; avoid a vigorous boil.
Remove the bay leaf and serve. Stop cooking once the sauerkraut is tender so the potatoes do not begin to fall apart.
Estimated nutrition
Rate this recipe
1 rating
Comments