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
Details
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
Review this recipe