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Susannes' Sauerkraut Soup
Something hearty for cold days.
(for 6-8 persons)
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INGREDIENTS
100 g | bacon |
500 g | pork for stew |
500 g | beef for stew |
1 | onion |
| salt, pepper |
| chili powder |
2 l | broth |
1 | fresh hot chili |
2 | bay leaves |
800 g | sauerkraut |
3 | cabanossi (garlic sausage) |
2 tbsp | tomato paste |
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PREPARATION
Dice the bacon and melt it in a hot pan. Fry the meat cubes in the melted bacon fat. Add the small onion cubes and fry again. Season with salt, pepper and cayennepepper. Add the broth, fresh chili and the bay leaves. Cover and cook the soup for 1 hour.
Drain the sauerkraut and add it to the soup. Cook for another 30 minutes.
Add the tomato paste and the sliced sausage and braise for another 30 minutes.
Serve the soup steaming hot with crunchy baguette.
Our wine suggestion:
Beer!
Inside tip:
Prepare the double! The soup can be frozen and tastes better the more often you heat it.
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© Julia Etter & Martin Kristen, 1997-2022
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