Red sauerkraut soup with chorizo chips

Name: Red sauerkraut soup with chorizo chips
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion; 750 g Potatoes; 2 stem(s) Thyme; 120 g Chorizo (Spanish sausage with paprika and garlic); 2 TABLESPOONS Oil; 1 can(s) (425 ml) Sauerkraut; 1 TABLESPOON Tomato paste; 1/2 l Sauerkraut juice (organic shop); 1/2 l Vegetable broth (instant); 2 Bay leaves; 7-10 Tbsp Pepper; 1/2 TEASPOON Potato flour; 7-10 Tbsp Salt

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion
750 g Potatoes
2 stem(s) Thyme
120 g Chorizo (Spanish sausage with paprika and garlic)
2 TABLESPOONS Oil
1 can(s) (425 ml) Sauerkraut
1 TABLESPOON Tomato paste
1/2 l Sauerkraut juice (organic shop)
1/2 l Vegetable broth (instant)
2 Bay leaves
7-10 Tbsp Pepper
1/2 TEASPOON Potato flour
7-10 Tbsp Salt

Directions

1
Peel and finely chop the onion. Peel, wash and chop the potatoes. Strip thyme leaves from the stems. Cut chorizo into wafer-thin slices. Heat 1 tablespoon of oil in a pan.
2
Fry the slices of sausage in it over high heat for 1 minute on each side, remove. (If you like it: spread it out on a tray, cover with another tray or board and weigh down with tins). Add another tablespoon of oil to the frying fat.
3
Fry onion and potato cubes in it until transparent. Add sauerkraut, tomato paste and thyme and fry for 5 minutes. Add sauerkraut juice, broth and bay leaf, season with pepper and simmer for about 20 minutes.
4
Mix flour and some water until smooth and stir into the soup. Bring to the boil again. Season to taste with salt and pepper. Serve with the chorizo chips.