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🍲 Hearty Sauerkraut Soup with Cabanossi

320 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 500 g
• carrots 2 pcs
• onions, yellow 1 pc
• sauerkraut 400 g
• sunflower oil 2 tbsp
• vegetable broth 1 L
• salt pinch
• pepper, black ground pinch
• marjoram, dried 1 tsp
• bay leaves, dried 1 pc
• cabanossi 4 pcs
• parsley, fresh 20 g
• chives, fresh 10 g
• sour cream 200 g

Instructions

1. 1. Peel the potatoes and rinse them under cold running water. Cut the potatoes into small cubes.
2. 2. Peel the carrots and trim off the ends. Slice the carrots into round pieces.
3. 3. Halve the onion, peel it, and chop it into coarse chunks.
4. 4. Place the sauerkraut in a colander and rinse it thoroughly.
5. 5. Heat the oil in a large pot over medium heat.
6. 6. Sauté the potato cubes, carrot slices, and onion chunks for about 3 to 4 minutes.
7. 7. Add the rinsed sauerkraut and simmer it for about 2 minutes.
8. 8. Pour the broth over the vegetables.
9. 9. Season the soup with salt, pepper, marjoram, and bay leaf.
10. 10. Let the soup simmer covered for about 30 minutes.
11. 11. Meanwhile, slice the Cabanossi sausage into thick rounds.
12. 12. Wash the parsley and shake off excess water.
13. 13. Pluck the parsley leaves from the stems and chop them finely.
14. 14. Wash the chives and shake off excess water.
15. 15. Cut the chives into fine rings.
16. 16. Mix the chopped herbs with the sour cream in a small bowl.
17. 17. Finally, season the herb cream with salt and pepper.
18. 18. Add the sausage slices to the soup and heat them for about 5 minutes.
19. 19. Taste the soup one last time and adjust the seasoning if needed.
20. 20. Remove the bay leaf from the soup.
21. 21. Serve the soup in bowls and add a spoonful of herb cream to each portion.

Nutrition per serving

• kcal: 320
• Protein: 10 g · Fett/Fat: 15 g · Carbs: 37 g