Sauerkraut and Potato Soup
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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
Servings: 4
300 g sauerkraut
3 potatoes
1 carrot
1 L water
1 bay leaf
Steps
Dice the potatoes, slice the carrot into half-moons, and chop any long strands of sauerkraut. Squeeze excess liquid from the sauerkraut only if it is very sour.
Place the potatoes, carrot, and bay leaf in a pot, pour in 1 liter of water, and cook for 12–15 minutes, until the potatoes are almost tender.
Add the sauerkraut and cook for another 12–15 minutes, until it softens while the potatoes retain their shape.
Remove the bay leaf; the soup is ready to serve.
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