Sauerkraut soup

Ingredients (serves 4)

• Sauerkraut400 g
• Potatoes (raw)400 g
• Carrot150 g
• Onion100 g
• Tomato purée30 g
• Rapeseed / sunflower oil15 g
• Sour cream 20% (to serve)60 g

Also: 1.5 l water, caraway, bay leaf, pepper

Method

1. Get ready: finely chop the onion (100 g) and grate the carrot (150 g). Peel the potatoes (400 g) and dice them.
2. Taste the sauerkraut (400 g). If it's very sour, rinse it in cold water and squeeze it out, and shorten any long strands with a knife.
3. Heat 1.5 tbsp oil (15 g) in a pan over medium heat. Fry the onion and carrot for 4 min until softened.
4. Stir in the tomato purée (30 g) and fry for 1 more min over medium heat, stirring. If it starts to catch, add a splash of water.
5. Add the sauerkraut, potatoes, caraway, bay leaf and pepper and pour in 1.5 l water. Bring to the boil over high heat (about 5 min).
6. Cover and simmer over low heat for 30 min until the potatoes and cabbage are soft. Taste – you may not need salt, as the sauerkraut is salty.
7. Take out the bay leaf. Serve with a spoonful of sour cream (60 g for the whole pot, about 15 g per portion).
8. Cool any leftovers without the sour cream within 2 hours and keep them in the fridge for up to 3 days.