Sauerkraut soup

Ingredients:

• 1 head of Savoy cabbage (cut into 4 pieces, remove the core and shred)
• 2 cups frozen coarsely grated potatoes for making hash browns
• 1 can (400 g) white beans (drained)
• 1 pack (450 gr.) sauerkraut (rinse and strain)
• 1 liter of chicken broth
• 2 tbsp. l. olive oil
• 225 g chopped ham steak
• 1 onion, quartered and thinly sliced
• 1 tbsp. coarsely grated carrots
• Salt and ground black pepper
• 1 fresh or dried bay leaf
• 2 cups apple cider
• 1/4 cup honey
• 1/4 cup chopped dill
• 1 cup sour cream for serving

Preparation:

1. Heat a soup pot with olive oil over medium-high heat. Add the ham and lightly sauté for 2-3 minutes. Add the shredded cabbage, and once you've finished chopping the onion and grating the carrots, add them to the pot as well.
2. Add the frozen potatoes and season the vegetables generously with salt and pepper. Add the bay leaf, cider, honey, beans, sauerkraut, and chicken broth. Cover the pot and bring the soup to a boil. Remove the lid and simmer for 10 minutes, until the vegetables are tender. Add dill and spices (if desired). Serve the soup in shallow bowls with a garnish of sour cream.