Russian sourdough soup with beetroot

Name: russian sourdough soup with beetroot
Total time: 60 min
Yield: 4
Ingredients: 500 gram sauerkraut; 200 gram beetroot; 25 gram butter; 250 gram ham; 1 onion; 1 teaspoon cumin; 1 tablespoon thyme leaves; 15 liter Meat bouillon; 400 gram solid potatoes; 150 gram Greek yoghurt; 3 tablespoon parsley

Ingredients

500 gram sauerkraut
200 gram beetroot
25 gram butter
250 gram ham
1 onion
1 teaspoon cumin

1 tablespoon thyme leaves
15 liter Meat bouillon
400 gram solid potatoes
150 gram Greek yoghurt
3 tablespoon parsley

Directions

Chop the onion.
Cut the ham pen into thin slices.
Peel the potatoes and cut into pieces.
Let the sauerkraut leaking in a sieve and press out the remaining moisture.
Peel the beets with a peeler and grate them with a coarse grater.
Melt the butter in a soup pan and scoop the meat with the onion, cumin and thyme through it.
Grind a little pepper and smother the meat for 3-4 minutes until it turns light gray.
Add the sauerkraut and beetroot and pour the stock.
Bring to the boil and boil the soup for 20 minutes over a low heat.
Add the potato cubes and let the soup simmer for another 15-20 minutes.
Serve the sauerkraut soup in deep plates and put some Greek yogurt or sour cream in the middle.
Sprinkle the parsley over it.