Instructions

1. Chop the onion and garlic. Cut the potatoes into small cubes.
2. Drain the sauerkraut. If you don’t want the soup to be sour, rinse the cabbage under running water and drain again.
3. Heat the oil in a saucepan, then sauté the onion & garlic until translucent.
4. Add the drained sauerkraut and after a couple of minutes of stirring, add the paprika, ground caraway seeds, and stir for a minute.
5. Add the stock and bay leaves, then cook for 10 minutes.
6. Add the chopped potatoes and cook for another 10 minutes.
7. Add the drained lentils and cook for another 5 minutes until the potatoes are soft. Add more stock if the soup is too thick.
8. Serve with a dollop of sour cream, yoghurt or plant-based alternative.