Christmas cabbage soup should be weaker and should fulfill the role of any appetizer before Christmas Eve Dinner. Even its cooked amount can tempt you for consumption of the full plate, consider that it is better on the next day when it rests for a while :
recipe,photo-recipe,pork shoulder,sauerkraut- finely chopped cabbage (fermented),dried plums,dried mushrooms,christmas pork sausage,Meat soup,Christmas,Gluten-Free,Lactose-Free
No. of servings
1 h. 20 min.
|christmas pork sausage||14||oz||400||grams|
|ground red paprika||2||tsp||2||teaspoon|
|sauerkraut- finely chopped cabbage (fermented)||0||lb||1.5|
1. Prep of meat base
Peel the onion, finely chop and saute in lard. Wash the meat, cut into the cubes, add into the onion. When the meat shrinks, add salt, ground red paprika and pour in a water. Bring to a boil and then cook over medium heat under the lid for about 40 minutes.
Add sauerkraut with more sour water in the content of the package, plums, mushrooms and whole sausage into the meat. According to the needs, soup consistence and its sourness, water can be added. Cook for 15 minutes.
Remove the sausage from the cabbage soup, cut into the wheels and place back into the whole content of soup and blend it. Serve with slovak raisin bread.