Traditional sauerkraut soup with meat, dried plums and spicy sausage, which gives the soup a typical flavour.
recipe,photo-recipe,pork thigh,sauerkraut- finely chopped cabbage (fermented),dried plums,Meat soup,Gluten-Free,Lactose-Free
No. of servings
|ground black pepper||0.5||tsp||½||teaspoon|
|ground red paprika||2||tsp||2||teaspoon|
|sauerkraut- finely chopped cabbage (fermented)||1.1||lb||500||grams|
onion 1 pc
Cook in oil finely chopped onion until it becomes glassy.
Add meat cut into pieces, sprinkle with ground black pepper and crushed cumin.
Cook meat for a while, then add ground red pepper, allspice and pour water in. Braise 30-40 minutes until semi-soft.
Once the meat is semi-soft, add sauerkraut, whole sausage - washed and extra hot, few dried plums, garlic and bay leaf. Add into the soup two grated raw potatoes to thicken it.
Cook sauerkraut soup until the meat and sauerkraut become tender. Season with salt to your taste.
Once the sausage is cooked, take it out, cut into rounds and put back in the sauerkraut soup.