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🍽️ Hearty Sauerkraut Potato Soup with Apple Topping

302 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 tbsp vegetable oil
• 1 tbsp flour
• 1 tsp sweet paprika powder
• 700 ml vegetable broth
• 500 g sauerkraut (can)
• 2 bay leaves
• 1 tsp caraway seeds
• 150 ml dry white wine
• salt
• pepper (from the mill)
• 400 g waxy potatoes
• 2 sprigs fresh marjoram
• 2 apples (e.g. Boskop)
• 30 g butter

Instructions

1. 1. Preheat a large pot over medium heat.
2. 2. Peel the onion, cut it in half, and slice it into thin strips.
3. 3. Add the oil to the pot and heat it.
4. 4. Add the onion strips to the hot oil and sauté until they are soft and translucent.
5. 5. Sprinkle the flour and paprika powder over the onions.
6. 6. Stir the mixture until the flour combines with the oil and turns slightly brown.
7. 7. Deglaze the pot with the broth.
8. 8. Whisk vigorously to prevent lumps from forming.
9. 9. Add the sauerkraut, spices, and wine to the pot.
10. 10. Stir everything well.
11. 11. Season the soup with salt and pepper to taste.
12. 12. Let the soup simmer over medium heat for 40 to 45 minutes.
13. 13. Peel the potatoes and wash them under running water.
14. 14. Cut the potatoes into small cubes.
15. 15. Wash the marjoram and shake it dry.
16. 16. Pluck the marjoram leaves from the stems.
17. 17. Wash the apples and cut them into quarters.
18. 18. Remove the core from the apple quarters.
19. 19. Cut the apple quarters into wedges.
20. 20. Drizzle lemon juice over the apple wedges and toss to prevent browning.
21. 21. Add the potato cubes to the soup 15 minutes before the end of the cooking time.
22. 22. Let the potatoes cook in the soup.
23. 23. Heat a grill pan on the stove.
24. 24. Add the butter to the hot grill pan and let it melt.
25. 25. Fry the apple wedges in the butter on both sides.
26. 26. Season the fried apples with salt and pepper.
27. 27. Taste the soup again and adjust the seasoning.
28. 28. Remove the bay leaves from the soup.
29. 29. Fill the hot soup into pre-warmed bowls.
30. 30. Place the fried apple wedges on top of the soup as a garnish.

Nutrition per serving

• kcal: 302
• Protein: 5 g · Fett/Fat: 12 g · Carbs: 35 g