Description
Delicious, thick, hearty soup.
Ingredients
-
Sauerkraut
600 g
-
Water
1.5 l
-
Carrots
1 piece
-
Onion
1 piece
-
Fat
100 g
-
Sausage
70 g
-
Flour
2 Tbsp
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Potatoes
-
Greens
-
Sour cream
-
Salt
-
Black pepper
-
Bay leaf
2 piece
Cooking
Cabbage to wash out. Put the cabbage into the boiling broth (water), cook on low heat until tender cabbage (about 1.5 hours).
Salo cut into small cubes to melt in the pan.
Add the chopped onions and carrots.
When the onion is Golden, add chopped cubes, or diced smoked sausage.
When the sausage is browned, add the flour, mix well.
Spread roasted vegetables with sausage and bacon to the pan with the cabbage, cook for 5 minutes.
Add salt, pepper, Bay leaf. Cook for 2-3 minutes. Remove from the heat.
Before serving, add to a plate of greens and sour cream (I did not add). Serve with boiled potatoes.
Bon appetit!
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