Sauerkraut soup

Name: Sauerkraut soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 175 g Sauerkraut; 2 TABLESPOONS Oil; 1-2 TABLESPOONS Tomato paste; 1 TEASPOON ground cumin; 1 TEASPOON Caraway seeds; 3/4 l Vegetable broth (instant); 1 (approx. 100 g) Vienna sausage; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 7-10 Tbsp Sweet peppers; some stem(s) Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
175 g Sauerkraut
2 TABLESPOONS Oil
1-2 TABLESPOONS Tomato paste
1 TEASPOON ground cumin
1 TEASPOON Caraway seeds
3/4 l Vegetable broth (instant)
1 (approx. 100 g) Vienna sausage
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
7-10 Tbsp Sweet peppers
some stem(s) Parsley

Directions

1
Peel and finely chop the onion. Pick the sauerkraut. Heat oil in a pot and sauté onions. Add the sauerkraut and also fry briefly. Add tomato paste and stir in. Add cumin and caraway seeds.
2
Add stock, bring to the boil and simmer for about 10 minutes. Cut the sausages into thin slices. Add to the soup about 2 minutes before the end of the cooking time. Season soup with salt, pepper and paprika. Wash parsley, dab dry and chop finely. Serve the soup in deep plates sprinkled with parsley