In a large pot with olive oil (5tbsp), fry the finely chopped onion on lower intensity for up to 10 minutes.
Add chopped cloves of garlic and dried mushrooms (cut in advance into smaller pieces). Season with a pinch of black pepper, dried oregano (1 teaspoon) and stir for 3 more minutes.
Dust with smoked paprika (1.5 tablespoons), add a pinch of dried chili, a pinch of ground cinnamon and stir briefly. Add drained sauerkraut, sliced ​​prunes, cleaned and finely grated potatoes and cover everything with water (2.5 l).
Cook covered for approximately 50 minutes and stir occasionally. Season with salt as needed. The potatoes get partially overboiled and help to thicken the soup.
After cooking, let the soup cool down and then store it in the fridge. The taste will increase in intensity over time.

NOTES: In addition to sauerkraut, the flavor of this traditional soup is mainly created by onions and potatoes, while prunes with a pinch of cinnamon give it a slightly sweet flavor, balanced by a sharper chili. If you’re looking for an intense soup that resembles a thick potato-mushroom soup, this is a safe bet.

🍽 3 l ⏱ 70 MIN
☉ mix of red and white onions 350 g (approx. 3 pcs.)
☉ sauerkraut/fermented cabbage 800 g
☉ potatoes 650 g
☉ dried mushrooms 25 g
☉ garlic 5 cloves
☉ dried plums/prunes 100 g
☉ dried oregano 1 tsp
☉ smoked paprika 1.5 tbsp
☉ olive oil 5 tbsp
☉ ground cinnamon 1/2 tsp
☉ dried chili
☉ salt, black pepper