Light potato and sauerkraut soup
- 150 g onions
- 600 g span> Potatoes
- 1 TL Oil
- 2 1/2 tbsp vegetable broth (instant) span>
- 1 1/2 TL Rose paprika
- 1 TL sweet peppers span>
- 1 TL span> Caraway
- 1 jar (s) (580 ml) Sauerkraut
- 4 stem (s) parsley
- 1 small red and yellow peppers
- Salt
- pepper
30 minutes
sp an> light
- 1.
- Peel the onions, cut in half and cut into strips. Peel and finely dice the potatoes. Heat the oil in a large saucepan. Sweat the onions for 1-2 minutes. Add 2 1/2 liters of water, stock and spices and simmer for about 5 minutes.
- 2.
- Put the sauerkraut in a sieve and rinse briefly under cold water, then cut into small pieces. Add the sauerkraut and potato cubes to the broth and simmer for 10-15 minutes. Wash the parsley and pat dry.
- 3.
- Cut the leaves into fine strips. paprikahalve, clean, wash and cut into strips. Add paprika and parsley to the soup. Simmer for another 5-8 minutes. Season the soup with a little salt and pepper.
- 4.
- Garnish with parsley before serving.
1 portion approx:
- 150 kcal li>
- 630 kJ
- 4 g protein
- 2 g fat
- 22 g carbohydrates
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