Heat the Galician sauerkraut soup in a large pot over medium heat.
Cut the kabanos sausages into 2-3 cm pieces and add them to the simmering soup.
Cook for a few minutes according to the instructions, then season the soup with your favorite spices, such as marjoram, caraway seeds, or dried mushrooms, to your taste.
Peel, wash, and cut the potatoes into smaller pieces, then boil them in salted water until tender.
In the meantime, melt butter in a pan and sauté the finely chopped onion until translucent.
Drain the boiled potatoes, leaving about 2-3 cm of water at the bottom of the pot. Add flour to the potatoes and cook over low heat for a few minutes, with the lid slightly ajar.
Remove the pot from the heat and mash the potatoes with a masher until a smooth mixture is formed.
Use a spoon dipped in the butter and onion mixture to scoop the potato dumplings into a bowl. You can serve them in a separate dish or add them directly to the soup to enhance the flavor of the meal.
