Sauerkraut Soup

🔥 Prep

• Rinse and drain the 400 g sauerkraut, then squeeze out excess liquid.
• Peel and dice the 2 potatoes into roughly 1 cm cubes.
• Slice the 2 sausages into ½ cm thick rounds.
• Peel and finely chop the 1 onion.
• Measure out 1 liter of broth and have it ready.

🔥 Cook

• 1. Heat 1 tbsp oil in a large pot over medium heat until shimmering.
• 2. Add the chopped onion and sauté for 3‑4 minutes until translucent.
• 3. Add the drained sauerkraut and cook for 2 minutes, stirring.
• 4. Pour in the 1 liter broth, bring to a boil then reduce to a simmer.
• 5. Add the diced potatoes and simmer for 10‑12 minutes until potatoes are just tender.
• 6. Stir in the sliced sausages and continue to simmer for 5 minutes to heat through.
• 7. Season with salt and pepper to taste; optionally add a pinch of sugar or caraway seeds.
• 8. Remove from heat and let rest for 2 minutes before serving.

🔥 Serve

• Ladle the hot sauerkraut soup into warmed bowls.
• Garnish with a sprinkle of fresh chopped parsley or chives.
• Serve with crusty rye bread or a slice of dark German bread.
• Optional: add a dollop of sour cream or a drizzle of mustard for extra tang.