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Sauerkraut soup with lentils

Sauerkraut soup with lentils

    

Rich soup from sauerkraut, lentils, meat and sausages.

Cook

No. of servings

10

Ready in

1 h. 20 min.

Difficulty

medium

 

Categories:  Meat soup  Lactose-Free  

 

all-purpose flour / plain flour1oz30grams
dried mushrooms0.75oz20grams
ground red paprika2tsp2teaspoon
lentils sterilized1.1lb500grams
onion8.75oz250grams
pork lard1.75oz50grams
pork shoulder1.7lb750grams
salt1tsp1teaspoon
sauerkraut- finely chopped cabbage (fermented)1.8lb800grams
sausage10.5oz300grams
water1.7cup400milliliters
water1.05quart1litre

1. 

pork shoulder 1.7 lb (750 g)  onion 8.75 oz (250 g)  pork lard 1.75 oz (50 g)

Wash the meat and cut it into cubes. Peel an onion, chop it finely and cook in lard. Add meat and stir until it is just cooked through.

2. 

ground red paprika 2 tsp  salt 1 tsp  water 1.1 cup (250 ml)

Set the pot aside, mix to the meat ground red pepper and salt. Stir, pour in water and put it back on the cooking range. Braise the meat covered 30 minutes.

3. 

sauerkraut- finely chopped cabbage (fermented) 1.8 lb (800 g)  dried mushrooms 0.75 oz (20 g)

Then add sauerkraut. We can cut it into smaller pieces if needed. Pour in washed dried mushrooms. Mix it and cook it all together for the next 10 minutes.

4. 

lentils sterilized 1.1 lb (500 g)

Mix lentils to the sauerkraut (if we use dried lentils, cook them upfront).

5. 

water 1.05 quart (1000 ml)  sausage 10.5 oz (300 g)

Pour in water, add sausages and cook the soup while stirring occasionally for the next 15 minutes.

6. 

all-purpose flour / plain flour 1 oz (30 g)  water 10 tbsp (150 ml)

At the end thicken the soup with flour mixed in water. Bring to boil and let it rest for about one hour before serving. Then the soup has moderate temperature and all the flavors are joined. It is delicious when you heat it the next day after it was cooked.

Bon appetit!

 

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