* Heat the light butter or butter in a saucepan and sweat the peeled and finely chopped onion until translucent.
* Pick the sauerkraut, add to the onion and sweat.
Remove the peel from the carrots and grate coarsely, add to the sauerkraut and sweat briefly.
* Extinguish with white wine, add vegetable soup, bay leaf spice and caraway seeds.
* Season everything with salt, pepper, sugar and coriander powder and simmer at a moderate temperature with the lid closed for 20 – half an hour.
* Season the sauerkraut-carrot stew repeatedly, bind with instant oatmeal, arrange decoratively, garnish and bring to the table sprinkled with the chopped herbs.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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