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Ingredients
  • 1 medium onion, diced
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • 2 medium carrots, peeled and sliced
  • 2 medium potatoes, peeled and diced
  • 4 cups (1 litre) vegetable stock
  • 2 cups (480 ml) water
  • 2 cups (350 grams) cooked chickpeas (optional)
  • 2 cups (280 grams) sauerkraut (you can rinse it if you want, I didn’t)
  • Salt and pepper, to taste
  • Chives or parsley or green onion, to garnish (optional)
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