Prep 10 mins
Cook 20 mins
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
- 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.