Orange Gyoza Soup with Sauerkraut and Rye Bread Croutons

Ingredients for 100 portions:

• 500 pcs Yumbau Orange Gyoza (frozen)
• 5 kg sauerkraut (canned or fresh)
• 6 kg potatoes, diced and cooked
• 4 kg onions
• 20 l vegetable stock
• Caraway, bay leaf, marjoram, salt, pepper
• 5 kg stale bread (mixed rye bread), diced and toasted in oil

Preparation:

1. Sweat onions, add sauerkraut and briefly sauté together.
2. Add vegetable stock and diced potatoes, season with caraway, bay leaf and marjoram, simmer for 25 minutes.
3. Toast stale bread cubes in oil with a little garlic and salt.
4. Steam gyoza and add to the soup.
5. Scatter croutons over just before serving.