How to cook
Saute the diced onions, peppers, carrots, leeks and sauerkraut. Add the diced potatoes and pour in hot water.
Once the vegetables have boiled, throw in the 2 dried chili peppers, briefly roasted, add the vermicelli and once ready, pour in sauerkraut juice to taste, for a salty and sour taste. Sprinkle on the parsley and lovage.
Beat 2 egg yolks with the yoghurt for the thickening agent. Beat the remaining egg and the whites carefully and pour them in a thin trickle to the soup, so it doesn't curdle.