Sauerkraut-bean pot

Name: Sauerkraut-bean pot
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 medium-sized onions; 2 Leek sticks (leek); 1 can(s) (425 ml) red or white beans; 4 Vienna sausage; 1 can(s) (850 ml) Sauerkraut or 750 g loose sauerkraut; 1-2 TABLESPOONS oil, sweet paprika; 7-10 Tbsp some caraway seeds; 1 1/2 l clear soup; 7-10 Tbsp salt, white pepper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 medium-sized onions
2 Leek sticks (leek)
1 can(s) (425 ml) red or white beans
4 Vienna sausage
1 can(s) (850 ml) Sauerkraut or 750 g loose sauerkraut
1-2 TABLESPOONS oil, sweet paprika
7-10 Tbsp some caraway seeds
1 1/2 l clear soup
7-10 Tbsp salt, white pepper

Directions

1
Onions peel and chop finely. Clean, wash and cut the leek into rings. Put beans on a sieve, rinse and drain. Slice the sausages
2
Drain the sauerkraut well or squeeze out if necessary. Then cut smaller with a knife
3
Heat the oil in a pot. Fry the onions and sauerkraut briefly. Add the leek and stew everything else for another 5-6 minutes. Season with paprika and possibly caraway seeds
4
Pour in the stock, bring to the boil, cover and cook for 20-25 minutes. Add beans and sausages and heat up in the soup for about 5 minutes. Season to taste with salt, pepper and possibly caraway