Beet Cabbage Soup
Peel beets and potatoes, rinse and dice. Peel onion and dice. Heat oil in a large pot, saute onion until translucent. Add beets, potatoes, star anise and bay leaves and saute briefly. Add broth and cook covered for 30-40 minutes.
Remove star anise and bay leaves. Puree with an immersion blender and season with salt and pepper. Drain sauerkraut and chop. Add sauerkraut to the pot, mix and cook for 10-15 minutes.
Add creme fraiche to the pot and season with salt, pepper and maple syrup. Serve garnished with parsley.