Today I'm back, my dear readers, with a very unusual but incredibly delicious recipe! Lent is still going on, so I made this soup meatless as well — though it can easily be made with any meat broth. Instead of dried garlic you can of course use fresh; you'd need a couple of cloves. The sauerkraut should be good and flavorful — not the store-bought kind made with vinegar — and then the soup will turn out absolutely wonderful. Recipes for proper sauerkraut: Sauerkraut (dry brine method) and Sauerkraut. The soup came out incredibly tasty — smooth, velvety, and coating, with an unusual but very pleasant tanginess. I absolutely loved it, my husband was full of praise, and our daughter, who normally won't touch sauerkraut at all, kept asking me to make it again, since she didn't recognize the sauerkraut in the soup at all!)) I also want to point out that this soup is made from the bare minimum of ingredients, all of them quite budget-friendly. And what a result — absolutely delicious!
Ingredients:
- 250 g sauerkraut
- 200 g potatoes
- 150 g onion
- 1 tsp caraway seeds (level)
- 1 tsp dried garlic (level)
- vegetable oil
- salt, pepper
How to cook sauerkraut cream soup
Heat vegetable oil (neutral, unscented) in a heavy-bottomed pot, add the onion sliced into half-rings. Cook, stirring, until soft and lightly golden.
Add the potatoes cut into small pieces, along with the caraway seeds and garlic. Cook for a few more minutes.
Add about 2/3 of the sauerkraut. If your sauerkraut is very sour, rinse it well beforehand. I did not rinse mine.
Pour in boiling water from a kettle. If you prefer a thicker cream soup, use 800 ml of boiling water; if you like a thinner soup, use 1 liter. I used 800 ml. Season with salt and pepper, and cook for about 20 minutes (until the potatoes are tender).
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