Hearty homemade sauerkraut soup

To cook the sauerkraut soup, peel the potatoes and cut into small cubes. It is important to cut the pieces evenly and not too large so that they cook quickly.

Peel and finely dice the onion and garlic. When chopping the onion, I like to leave the root on so that the onion stays together when chopping and there are no tears.

Heat the oil in a pan and fry the onions and garlic until they are translucent. It is important not to use too high a heat here so that they do not burn.

Next, add the sauerkraut and fry briefly. My personal recommendation here is to use a high-quality sauerkraut, preferably home-made or from a local butcher.

Next, add the potatoes and spices and mix everything well.

Add the vegetable stock and bring everything to the boil. Then reduce the heat and simmer the soup for about 30 minutes until the potatoes are soft. You should stir the soup occasionally during this phase to prevent it from burning.

Season the sauerkraut soup to taste with salt and pepper and serve sprinkled with caraway seeds. But be careful with the salt, the sauerkraut is already salted.