Light potato and sauerkraut soup
easy
45 mins
45 mins
Ingredients
- 250 g Onions
- 1 large red and yellow pepper
- 1 kg Potatoes
- 2 red chillies
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON Sweet peppers
- 1/2 TEASPOON Ginger powder
- 2 l Vegetable broth (instant)
- 1 can(s) (850 ml) Sauerkraut
- 4-6 Stem(s) Marjoram
Directions
- 1
Onions peel, halve and in strips cut. Halve the peppers, clean, wash and cut into strips. Peel potatoes and cut into cubes. Wash and clean the chili and cut into fine rings.
- 2
Heat the oil in a large pot. Brown the onions, chilli and pepper strips in it for about 5 minutes, take them out. Sauté the potato cubes in the frying oil all around. Season with salt, pepper, paprika powder and ginger.
- 3
Deglaze with stock, bring to the boil and simmer for about 10 minutes. Rinse sauerkraut briefly, drain and chop a little. Add sauerkraut, onion, chilli and pepper strips to the stock.
- 4
Let simmer for another 5 minutes. Pluck off the marjoram leaves, except for a little to garnish, and add to the soup. Season to taste with salt and pepper. Dust with paprika and garnish with marjoram.
Nutrition Facts
200 kcal
29 g
4 g
6 g
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