Potato Soup with Sauerkraut Juice

How to prepare potato soup with sauerkraut juice

1. Finely chop the onion. Grate the root vegetables (carrot, celery, parsnip). Sauté all of these in the hot oil until very soft (about 10 minutes). Add 5 cups of water and cook for 10 minutes.
2. Meanwhile, peel the potatoes and cut into cubes. Add them to the soup along with a little pepper. Bring to a boil.
3. Cut the kaiser into slices and fry in a pan without fat. Fry, starting on low heat, until golden and it releases its fat into the pan. Tilt the pan to drain the fat to one side, then remove the kaiser from the pan and put it directly into the soup, over the potatoes that are cooking.
4. Put the sauerkraut juice in a small pot to heat. Let it come to a boil 2-3 times.
5. Add the flour and paprika to the fat remaining from the kaiser and stir until it becomes like a paste. Gradually add 3 ladles of hot soup over the flour and stir until it's like a sauce.
7. When the potatoes are cooked, pour the roux into the soup and stir to dissolve. Cook together for another 2-3 minutes. At this point the soup seems thick and dense, but it's okay, keep in mind that you still need to add the sauerkraut juice.
8. Gradually add the hot sauerkraut juice. Add until the soup is sour to your taste (I added 600ml). Adjust the salt if needed.
9. Add the chopped herbs and turn off the heat. Let it rest covered with a lid for at least 30 minutes, then it can be served.

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