Sauerkraut Soup with Croutons
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
345
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 345 kcal | (16 %) | ||
| Protein | 4.7 g | (5 %) | ||
| Fat | 31.7 g | (27 %) | ||
| Carbohydrates | 9 g | (6 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 carrots
- 2 Tbsps Margarine
- 500 grams fresh Sauerkraut
- 2 bay leaves
- 800 milliliters Vegetable broth (from a jar)
- 150 grams Crème fraiche
- 1 splash white wine
- salt
- freshly ground pepper
- 1 splash sugar
- 2 slices Toast
- 30 grams Walnut
- 3 Tbsps vegetable oil
- 1 bunch Chives
- pink peppers
Preparation steps
1.
Peel onion and dice. Peel carrot and cut into very small cubes. Heat margarine in a saucepan and saute onion and carrots until soft. Loosen sauerkraut with a fork, cut into small pieces and add to the saucepan. Add bay leaf. Add vegetable stock to the saucepan and cook covered for 15 minutes.
2.
Stir in creme fraiche and bring to a boil and season with white wine, salt, pepper and sugar.
3.
Toast bread cubes. Coarsely chop walnuts. Heat 2 tablespoons of oil, fry bread until golden brown. Heat remaining oil in a pan and briefly fry walnuts. Rinse chives, shake dry and roughly cut. Serve soup in soup bowls garnished with croutons, walnuts, chives and red pepper.
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