Bean Soup With Sausage and Sauerkraut

Recipe by Fozzo
READY IN: 1hr 30mins
SERVES: 4-6
YIELD: 4-6 bowls
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.