Bean with sour caggabe soup

Bean and the German sauerkraut soup

Sauerkraut is a well known sour or pickled cabbage in Europe. It is extremely high in vitamins C, B and K. Sauerkraut has been used in Europe for centuries to treat stomach ulcers and for treat cold during winter.
Vegetarians should eat the soup without sausage or frankfurters.

Ingredients:

2 cup white bean

1 cup sauerkraut

2 bay leaves

4 frankfurters or 100 gr sausage

200 ml plain yogurt

2 tsp salt

1 smashed clove garlic

1 tsp paprika

1 tbsp corn flour

1.Soak the beans in cold water overnight.

2. Put the beans in saucepan in 2,5 L water, cover the saucepan and cook on medium heat , add salt and bay leaves. 

3. When the beans are ready cooked add the sauerkraut. Slice the frankfurters and add in the soup. Cover the saucepan and cook another 5 minutes.

4. Mix the corn flour with yogurt, smashed garlic and paprika, stir it well. Add 2 tbsp from the hot soup and stir it well, than pour the yogurt mixture in the soup.

5. Bring it to a boil (approximately 2 minutes).

Sprinkle with parsley or add another tablespoon of yogurt.