Winter Sauerkraut Soup

Finely chop the onion and leek. Heat the oil in a saucepan and sauté them for 30 seconds. Finely dice the carrots and celery. You can also dice 50 g celeriac.

Finely chop the sauerkraut. Add it to the saucepan along with the carrots and celery, and cook for 1–2 minutes.

Add the paprika and 1/4 tsp salt. Pour in 1 litre water and boil for about 20 minutes.

Peel and finely dice the potatoes. Add to the softened vegetables and cook for about 20 more minutes, or until tender. Add a little water if needed. Season with fenugreek, boil for a few minutes and remove from the heat.

Beat the egg with the lemon juice in a bowl. Pour in 2–3 ladlefuls of hot stock in a thin stream. Then slowly pour this mixture into the soup in a thin stream, stirring occasionally. The soup is ready to serve.