Recipe by André Grisell
Eastern Europe inspired soup. Easy to make, nutritious and inexpensive. The sauerkraut is added twice to preserve its sourish aroma. Do not rinse the sauerkraut!
- 2 ounces butter or 2 ounces lard, etc
- 3⁄4 lb smoked bacon, cubed
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon wheat flour
- 3 potatoes, peeled and cubed
- 1 small carrot, sliced
- 1 lb sauerkraut, with liquid chopped
- 1 quart beef stock
- 1 small cured spicy sausage, sliced
- 1 (8 ounce) can sour cream
- 1 bay leaf
- 1 teaspoon marjoram or 1 teaspoon oregano
- 1 teaspoon thyme
Directions See How It's Made
- Fry bacon, onion and garlic in fat until the onion is transparent.
- Add flour and stir for a while.
- Add carrot, potatoes, marjoram, thyme, bay leaf and half of the sauerkraut and enough stock to cover.
- Bring to a boil and let simmer until the potato and carrot are soft (app. 15 minutes).
- Add the rest of the sauerkraut together with its liquid (if there is any), the sour cream, the sausage, and salt and pepper to taste.
- Bring to a boil again, then remove from heat and serve with chopped dill sprinkled on top.