Sauerkraut soup
Hearty fare, yet gentle and a good source of vitamin C.
Ingredients
- 300 g sauerkraut, drained
- 200 potatoes, peeled and chopped
- 1 onion, finely chopped
- small piece of fresh ginger, peeled
- 1 tsp juniper berries, slightly crushed
- generous knob of butter
- 800 ml beef stock
- 100 ml cream
- salt, white pepper
Method
- In a saucepan, melt butter over moderate heat. Add onion, ginger and juniper berries, sweat for a few minutes. Add sauerkraut and potatoes and sweat for a few more minutes while stirring. Add stock and bring to the boil, reduce heat slightly and simmer for about 20 minutes until potatoes are very soft. Remove from heat, remove ginger and juniper berries, blend to a smooth consistency. Pass through a fine-meshed sieve, add cream, adjust thickness as preferred, season to taste.