How to make
First, make a roux from the heated butter and the flour. Dilute it with 6-7 cups of the warm broth that you've boiled the cleaned and chopped vegetables in.
Put the drained veggies in the diluted roux and boil the soup until everything softens (most importantly the sauerkraut).
Add the salsa that's been diluted with a little water and season the soup with spices to taste. Finally, thicken with the egg beaten with the yoghurt.
