Directions:
- Simmer potato in salted water until tender but firm.
- Drain and set aside, covered.
- Saute the onions and paprika in the oil, add the garlic and saute for a few minues more.
- Mix in the fennel, bay leaf, carrots, parsnips and celery, saute for 5 minutes, stirring.
- Sift the flour ino the vegetables and simmer on low heat for a few minutes, stirring.
- Add the salt, black pepper, vinegar and vegetable stock.
- Simmer for 10 minutes then stir in the potatoes and sauerkraut.
- Garnish each bowl with sour cream or chives, serve with black bread or marbled rye.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 105.15 Kcal (440 kJ) | ||
| Calories from fat | 41.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 7% | |
|---|---|---|---|
| Sodium | 454.16mg | 19% | |
| Potassium | 202.98mg | 4% | |
| Total Carbs | 14.21g | 5% | |
| Sugars | 7.07g | 28% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 1.26g | 3% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 3.8mg | 21% | |
| Calcium | 44.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 35.61 Kcal (149 kJ) | ||
| Calories from fat | 13.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.54g | 7% | |
|---|---|---|---|
| Sodium | 153.8mg | 19% | |
| Potassium | 68.74mg | 4% | |
| Total Carbs | 4.81g | 5% | |
| Sugars | 2.39g | 28% | |
| Dietary Fiber | 0.78g | 9% | |
| Protein | 0.43g | 3% | |
| Vitamin C | 2.1mg | 10% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 1.3mg | 21% | |
| Calcium | 15mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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