Sauerkraut soup

I have grown up eating sauerkraut every winter and I love it. Served as a salad to a hearty winter stew is a true comfort food to me. However I have never eaten cooked sauerkraut, but here in the south of Germany it is quite common. So when I found recipe for sauerkraut soup in a magazine called Eve I had to try it.

The recipe comes originally from a book called "33 magical soups" written by Marion Grillparzer. The soup turned out really excellent, it is definitely a new winter favourite. It is spicy, sour, sweet and pan fried apples give it a wonderful touch. But the dish is really filling so I think I would rather call it a stew...delicious stew that is!

Sauerkraut soup
serves 2
original recipe can be found here
1 onion
2 tbsp olive oil
1 tbsp flour
1/2 tbsp sweet paprika
1/2 tsp hot paprika
200 gr sauerkraut
1,5 dl dry white wine
6 dl vegetable or meat stock
1 bay leaf
1/2 tsp caraway seeds
4 potatoes (about 250 gr)

1 apple
salt and black pepper
1 tsp honey
fresh marjoram (I used dried)

Cut onion in half and slice thinly. Cook in 1 tbsp oil until soft and transparent. Add the flour, both paprika and cook shortly until fragrant. Add sauerkraut and cook couple of minutes. Add wine, stock, bay leaf and caraway seeds. Cover and cook for about 45 minutes. After 30 minutes add peeled and cubed potatoes.

Cut the apple in thick slices, salt and pepper and pan fry in the rest of oil until they soften and get some color.

When the soup is done, season with honey, salt and pepper, serve in bowls and decorate with apples and marjoram.