Sauerkraut Soup

1 tablespoon of vegetable oil
1 small onion, diced

2 cups of sauerkraut, drained and coarsely chopped

1/2 teaspoon of paprika

1/2 teaspoon of caraway seeds

10 cups of vegetable broth

2 large potatoes, scrubbed and diced

Salt to taste

Heat the oil over medium heat in a large pot. Add the onion and cook for 5 minutes. 

Add the sauerkraut, the paprika, the caraway seeds and the broth. Bring to boil and cook for 10 minutes, stirring occasionally.

Add the potatoes, bring the soup back to the boil, lower the heat to medium and cook for 30 minutes, or until potatoes are soft (you should be able to easily pierce them with fork), stirring occasionally. 

Season with the salt. 

Serve with rye bread and butter, and a cucumber salad.

Note: Sauerkraut is a fermented food made from cabbage and salt. The adding of vinegar and/or water alters the flavor of the sauerkraut. The best kraut to purchase is in bags, with no added vinegar. Caned and jarred kraut, unfortunately, have added vinegar and/or water.