Sauerkraut Soup with Apples

Squeeze sauerkraut well and chop finely. Peel and finely dice onions and sauté in fat until translucent. Add sauerkraut and sauté. Add apple syrup, caraway seeds and paprika. Fill up with 500 ml water and cider, bring to boil and simmer for 20 minutes with closed lid.

Peel the potatoes, cut into small cubes, blanch in salted water for 8 minutes and drain in a sieve. Quarter apple, core, finely dice and mix with juice of one lemon. Pluck dilla leaves from the stems and chop coarsely.

Add crème fraîche, diced peanut and apple to soup, bring to the boil and simmer gently for another 5 minutes. Season with salt, pepper and 1 strong pinch of sugar. Finally, fold in dill and bring to the table on the spot.

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