Description
Winter potato soup-Tachanka with sauerkraut Bavarian Alps. In many countries, which are familiar snowy winter, often prepared in winter, potato and cabbage soup, or shchi. This recipe is originally from the Bavarian Alps. Lots and lots of different vegetables, and the result is a hearty rustic soup, which is a spoon! Don't believe? Check it out! This soup will satisfy and delight you in the Post, and will treat more satisfying option - with spread... Bon appetit and delicious winter!
Ingredients
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Onion
2 piece
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Leeks
0.5 piece
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Carrots
2 piece
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Vegetable oil
4 Tbsp
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Roots
2 piece
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Cabbage
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Tomato
1 piece
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Potatoes
7 piece
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Salt
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Bay leaf
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Allspice
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Bacon
150 g
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Sour cream
4 Tbsp
Cooking
The technology of cooking this vegetable stock I found in this one. the book, since that is exactly what cook. Vegetables and roots I pick up are different, but the more the better. We love the taste of this vegetable broth. The vegetables are fried, and stew, and stew, giving their tastes, juices and flavors the water. The broth is NOT salted!!! For vegetable broth: Heat in a pan 2 tbsp oil and on medium heat sauté chopped onions and leeks for 3-5 minutes (do not fry!).
Peel and cut the roots of celery, parsley, carrots, celery stalks (sliced fennel) and add them to the onions. Continue to simmer 10 minutes, stirring occasionally.
Add water, chopped tomato (optional).
Add the torn Kale leaves (I take the "outer" leaves, thick crop of cabbage), Bay leaf, pepper and simmer for 20 minutes.
Vegetables and spices gave all their "juice" broth. Strain the broth. You can freeze, you can continue to use...
Now start cooking the soup. Potatoes, 1 carrot and 1 onion cut into medium-sized cubes, and quickly fry, stirring constantly into a thick-bottomed pan/pot.
Add vegetable broth to the vegetables were covered.
When potatoes and carrots are ready to suppress their "pick" for potatoes (with a fork), but not puréed, and preserved the pieces.
Sauerkraut rinse and squeeze.
Add sauerkraut to the soup and a bit of heat. Add seasonings, if needed. Meatless version of the soup is ready!
Now we can start to pamper yourself: on a dry pan (in the pan) fry the cubes of smoked meat with fat (100-150 g) to the state Schrock.
Spread on a napkin.
"We spread" our soup in bowls or plates (it's so thick that it pours), top with spread and add sour cream and greens. Bon appetit wish you the hostess of the Bavarian Alps and I!
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