Prep 30 mins
Cook 1 hr
This is classified as a soup, but it is a hearty and filling enough dish to make a main meal. You wouldn't have much room for anything else other than dessert!
- 300 g haricot beans
- 100 g onions
- 2 tablespoons lard or 2 tablespoons oil
- 100 g smoked bacon
- 150 g smoked sausage
- 250 g sauerkraut
- 10 g caraway seeds
- 200 g fresh tomatoes
- 100 g potatoes
- 2 bay leaves
- 1⁄2 teaspoon peppercorn
- 30 g sweet paprika
- 10 g dried savory
- 2 garlic cloves
- 5 g salt
- 150 g sour cream
- Soak beans overnight. Drain, set to simmer in 1/2 litre water until soft.
- Heat oil or lard in a heavy pot with lid.
- Chop bacon into cubes and heat gently in the fat/oil.
- Chop onions fine and braise until translucent.
- Remove pot from heat, add paprika and stir. Add a little water and return to heat. Cook gently for a few minutes, stirring.
- Add the beans with the cooking water and stir.
- Add sliced sausage, peppercorns, bay leaves, salt, chopped garlic and savory. Top up with 1/2 litre water and bring to gentle boil.
- Add peeled and finely dice potato. Cover and set to simmer 15 minutes.
- Meanwhile, rinse the sauerkraut thoroughly to remove acid and salt. Strain and squeeze, then braise in hot oil or lard. Add caraway seeds.
- Add the sauerkraut to the pot and stir well, simmer gently.
- Peel and chop the tomatoes, and stir into the broth.
- Heat through gently, stirring occasionally, until the tomatoes are liquefied. Check salt and serve with sour cream.