This refreshing, light-bodied soup is made quickly using four basic ingredients; but don’t be fooled by the simplicity of this recipe. The sauerkraut and sour cream bring a pleasant, kicky taste, the potato adds a starchy texture and subtle sweetness, and the egg gives it a nice color.
To make your own sauerkraut, you can find the recipe here. If you have fresh herbs lying around—parsley, basil, thyme and cilantro come to mind—chop them up and throw them in.
- Serves 4–6
- 1½ cups sauerkraut
- 6 cups water
- 3 medium Yukon gold potatoes, skin on, cut into 2-inch pieces
- 1 cup sour cream
- 2 tablespoons unbleached all-purpose flour
- 1 tablespoon sugar (optional)
- 1 teaspoon salt
- Black pepper, freshly ground
- 1 egg, whisked
- Combine the sauerkraut and the water in a medium-size pot, and bring to a boil. Lower the heat and simmer for 5 minutes. Add the potatoes and cook until soft, 15–20 minutes.
- Mix the sour cream with the flour, and stir it into the soup. Cook, stirring occasionally until the soup thickens slightly, about 5 minutes. Add the sugar, salt and black pepper.
- Turn the heat off and stir in the egg.