Potato and Sauerkraut Soup

Creamy, warming potatoes with the delicate taste of sauerkraut and a hint of roasted paprika. Slightly crispy cured meat blossoms floating on like water lilies crown the soup.

 

Ingredients | Serves 4
600 g
 Potatoes (floury cooking)
100–150 g
 Cooked sauerkraut
1 liter
 Vegetable stock
36 Small circular slices of cured meat
  Salt and white pepper for seasoning
  Smoked paprika powder for dusting

 

Preparation
  1. Peel the potatoes and cut them roughly into pieces.
  2. Pour the vegetable stock into a large pan, add the potatoes and cook for about 20 minutes until soft.

  3. Add 100 g sauerkraut and simmer for another 10 minutes. Puree the potatoes and sauerkraut with a hand blender.
    Season the soup with salt and pepper to taste and, if desired, add a little more sauerkraut if not sour enough – but then simmer and puree again.
    Check the consistency of the soup. Either liquefy it with a bit of water or cook further to reduce the liquid and to thicken.

  4. Finally, pour the soup through a fine sieve.

  5. Make one cut in the cured meat slices with a knife from the centre of the slice outwards. Shape a cone with the rounds, wrap two more slices around it and form a rose. Cut off the bottom tip of the shaped rose and place in small muffin tins.
    Heat in an oven preheated to 150° C for 15–20 minutes – this is how the roses keep their shape and become slightly crispy.

  6. Ladle the soup on the plates. Dust with some smoked paprika and decorate with three dried meat roses.

    SERVING |     Serve immediately | The soup can be prepared and stored in the refrigerator for 1–3 days until you are ready to use it.