Sauerkraut Soup

By á-2053

Ingredients

• 1 venison (deer) sausage (without paprika or similar spices)
• 1 medium onion
• 1 lb sauerkraut (czech style, fermented, not vinegar sterilized)
• 6 medium chanterelle mushrooms
• dried wild mushrooms (boletes)
• 1 cup crème fraiche
• 2-3 medium potatoes
• basil oil
• salt
• pepper
• ground carraway seed

Preparation

Step 1

Dice sausage, put on a medium hot pan, once the fat starts to melt, add chopped onions

Glaze onions until translucent, add mushrooms and after a minute cabbage

Cook off liquid from cabbage

Add vegetable stock (na ten jsem zapomel v ingrediencich )

Cook for 4 hours, until the cabbage is quite soft

Put about a half of the soup into a separate container (preferable mostly cabbage, less mushrooms and sausage) and blend until creamy

Mix back into soup and let simmer

Boil the potatoes, when done, mash them, form little balls and fry in oil (you can add a little nutmeg into the mash)

Add ground dried mushrooms to the soup

Add 1 cup of crème fraiche

Simmer for 10 minutes, serve with the potato fritter in the bowl and decorate with basil oil

Ground caraway - use it when not present in the sauerkraut already, add together with mushrooms