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Potato Sauerkraut soup
(0 votes)
Difficulty:
easy
Preparation:
40 min.
Preparation
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Ingredients
for
4
- Ingredients
- 400 grams potatoes
- 2 onions
- 2 Tbsps butter
- 2 bay leaves
- 1 ⅕ liters Chicken broth (instant)
- 250 grams Sauerkraut
- 150 grams Crème fraiche
- 1 tsp salt
- freshly ground peppers
- sweet ground paprika
- ½ tsp Mustard
- 100 milliliters dry Sparkling wine
- 100 grams Bacon (lean, smoked)
- 1 tsp clarified butter
- 1 Chervil (for garnish)
- 4 Tbsps Whipped cream
Preparation steps
1.
Peel, rinse and dice the potatoes. Peel the onion and also cut into cubes.
2.
Melt the butter in a saucepan and fry the onions and potatoes. Add the bay leaves and chicken stock and simmer, covered for about 15 minutes.
3.
Chop the sauerkraut coarsely, add to the soup and simmer for another 7 minutes. Stir the creme fraiche into the soup, remove the bay leaves and puree the soup. Season with salt, pepper, paprika and mustard and add the champagne. Cover and keep warm.
4.
Cut the bacon into thin strips, brown in butter slightly and drain on paper towels.
5.
To serve, distribute the soup in 4 soup bowls. Garnish with 1 tablespoon of sour cream and sprinkle with the bacon and chervil.
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