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Farmer sauerkraut soup with barley groats

    

Pot full of delicious soup for Christmas or New Year's table. But of course you can cook this rich sauerkraut soup any time of year.

Cook

No. of servings

12

Ready in

1 h. 30 min.

Difficulty

medium

 

 

barley groats3.5oz100grams
garlic5cloves5cloves
ground red paprika3tsp3teaspoon
onion5.25oz150grams
sauerkraut- finely chopped cabbage (fermented)0lb1.5
sausage7oz200grams
smoked meat0lb1
water-
water3.15quart3litres

1. 

smoked meat  water  water 2.1 quart (2000 ml)  barley groats 3.5 oz (100 g)  onion 5.25 oz (150 g)

Put smoked meat in cold water, bring to boil and cook for about 20 minutes. Then pour the water out and pour in specified amount of fresh water, add barley groats and onion. Cook until the meat is tender - for about 40 minutes.

2. 

Take the meat out and cut it into cubes.

3. 

sauerkraut- finely chopped cabbage (fermented)  ground red paprika 3 tsp  water 1.05 quart (1000 ml)

Add sauerkraut without brine to the barley groats. Keep the brine from sauerkraut, we might need it to add flavor to soup at the end. Add ground red pepper and pour in clean water. Stir and bring to boil.

4. 

Mix chopped smoked meat in...

5. 

sausage 7 oz (200 g)  garlic 5 cloves

... and put the whole sausages in the sauerkraut soup. Cook everything together for 30 minutes. At the end add pressed garlic and to your taste brine from sauerkraut, if the soup is not sour enough.

6. 

Before serving cut the sausages and put them into each plate. Do not season the soup with salt. It has salty taste from sauerkraut and cooked smoked meat.

Bon appetit!

 

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