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🍽️ Creamy Sauerkraut Soup

514 kcal · 30 min · 4 servings

Ingredients

• 200 g fresh sauerkraut
• 1 onion
• 1 apple (Boskop)
• 2 tbsp butter
• 500 ml sauerkraut juice
• 100 g whipping cream
• salt
• pepper (from the mill)
• 1 tsp curry powder
• 2 tsp pumpkin seed oil
• 2 tbsp pumpkin seeds

Instructions

1. 1. Taste the sauerkraut. If it is too sour for you, rinse it briefly under cold water.
2. 2. Squeeze the sauerkraut well.
3. 3. Cut the sauerkraut into very small pieces.
4. 4. Cut the apple into four parts.
5. 5. Peel the apple.
6. 6. Remove the core.
7. 7. Grate the flesh finely using a grater.
8. 8. Peel the onions.
9. 9. Dice the onions finely.
10. 10. Heat the butter in a pot.
11. 11. Sauté the onions in the hot butter until translucent (soft and see-through).
12. 12. Add the grated apples.
13. 13. Add the sauerkraut.
14. 14. Sauté everything briefly.
15. 15. Deglaze the pot with the juice from the sauerkraut.
16. 16. Place a lid on the pot.
17. 17. Let the mixture simmer gently for about 15 minutes.
18. 18. Whip the cream stiff beforehand (until it forms firm peaks).
19. 19. Puree the soup finely using a hand blender.
20. 20. Stir in the whipped cream.
21. 21. Season the dish with salt to taste.
22. 22. Season the dish with pepper to taste.
23. 23. Season the dish with curry powder to taste.
24. 24. Coarsely chop the pumpkin seeds.
25. 25. Sprinkle the finished soup with the pumpkin seeds.
26. 26. Drizzle the soup with a few drops of pumpkin seed oil.

Nutrition per serving

• kcal: 514
• Protein: 12 g · Fett/Fat: 41 g · Carbs: 20 g