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
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
