Sauerkraut Soup with Potatoes and Apples
Nutritional values
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 40.2 μg | (67 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 933 mg | (23 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 onion
- 2 Tbsps vegetable oil
- 1 Tbsp Pastry flour
- 1 tsp sweet ground paprika
- 700 milliliters Vegetable broth
- 500 grams Sauerkraut (canned)
- 2 bay leaves
- 1 tsp Caraway
- 150 milliliters dry white wine
- salt
- freshly ground peppers
- 400 grams waxy potatoes
- 2 sprigs fresh marjoram
- 2 Apple
- 30 grams butter
Preparation steps
Peel onion, trim, cut in half and cut into strips. In a saucepan heat oil and saute onion until soft. Sprinkle with flour and paprika, stir and pour in broth. Stir vigorously with a whisk to remove lumps. Add sauerkraut, spices and wine, stir and season with salt and pepper. Let simmer for 40-45 minutes over medium heat.
In the meantime, peel potatoes, rinse and cut into small cubes. Rinse marjoram, shake dry and pluck the leaves from the stems. Rinse apples, cut into quarters, remove seeds, cut into slices and mix immediately with the lemon juice. 15 minutes before the end of cooking, add potato cubes to the soup and mix. In a pan, melt butter, fry apple slices on both sides and season with salt and pepper. Season soup again, remove bay leaves and immediately serve soup in preheated bowls. Sprinkle with marjoram leaves and serve topped with apple slices.
