German Sauerkraut Soup
German Sauerkraut Soup - Local food ingredients make for a fine soup
Healthy, because
Even smarter
Nutritional values
The lactic acid in sauerkraut stabilizes our intestinal flora by protecting useful microorganisms and inhibiting harmful ones. As the intestine is an important component of the body's immune system, a healthy intestinal flora helps to defend against disease.
You don't like cooking with alcohol? Then take naturally cloudy apple juice as a cider substitute. And especially fat-conscious soup lovers reach for the less rich sour cream instead of sour cream.
(Percentage of daily recommendation)
| Calorie | 143 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 228 mg | (6 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 11 mg |
Ingredients
- Ingredients
- 1 stalk Leeks
- 2 small garlic cloves
- 175 grams Sauerkraut
- 2 Tbsps vegetable oil
- 1 Tbsp ground paprika
- 1 tsp Caraway
- 200 milliliters dry Cider
- 2 stalks marjoram
- 2 small bay leaves
- 400 milliliters Vegetable broth
- 2 small tart Apple
- salt
- peppers
- 3 Tbsps Sour cream (60 grams)
Kitchen utensils
Preparation steps
Rinse leeks, remove the outer layer and cut leek crosswise into 5 mm (approximately 1/4-inch) rings.
Peel the garlic and chop finely.
Drain the sauerkraut and coarsely chop.
Heat the oil in a pot. Add the leek and garlic and sauté over medium heat for 1 minute.
Add the sauerkraut and cook for 1 minute. Season with paprika and caraway seeds.
Pour in the cider.
Rinse the marjoram and add to pot along with the marjoram. Pour in the vegetable broth and bring to a boil. Cook for 10 minutes over medium heat.
Meanwhile, rinse the apples, wipe dry, core and cut into quarters. Cut into small pieces and add to the soup. Cook until the vegetables are soft, about 20 minutes. Season with salt and pepper and serve with sour cream.
