Light potato and sauerkraut soup

Name: Light potato and sauerkraut soup
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 150 g Onions; 600 g Potatoes; 1 TEASPOON Oil; 2 1/2 TABLESPOONS Vegetable broth (instant); 1 1/2 TSP. Rose peppers; 1 TEASPOON Sweet peppers; 1 TEASPOON Caraway seeds; 1 can(s) (580 ml) Sauerkraut; 4 Stem(s) Parsley; 1 small red and yellow peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 5

150 g Onions
600 g Potatoes
1 TEASPOON Oil
2 1/2 TABLESPOONS Vegetable broth (instant)
1 1/2 TSP. Rose peppers
1 TEASPOON Sweet peppers
1 TEASPOON Caraway seeds
1 can(s) (580 ml) Sauerkraut
4 Stem(s) Parsley
1 small red and yellow peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Onions peel, halve and in strips cut. Peel and finely dice the potatoes. Heat the oil in a large pot. Sauté onions for 1-2 minutes. Add 2 1/2 litres of water, stock and spices and simmer for about 5 minutes.
2
Place the sauerkraut in a sieve and rinse briefly under cold water, then chop a little. Add the sauerkraut and diced potatoes to the stock and simmer for 10-15 minutes. Wash parsley and dab dry.
3
Cut the leaves into fine strips. Halve the peppers, clean, wash and cut into strips. Add the paprika and parsley to the soup. Simmer again for another 5-8 minutes. Season soup with a little salt and pepper.
4
Garnish with parsley before serving.