Sauerkraut soup with rice and potatoes

Sauerkraut soup with rice and potatoes

Ingredients

• Pork 500 g
• Potatoes 2 pieces
• Onion 1 head
• Sauerkraut 400 g
• Carrot 1 piece
• Rice 50 g
• Pork fat 50 g
• Bay leaf 1 piece
• Salt taste
• Black peppercorns 10 pieces
• Sour cream 50 g
• Greens 50 g

Directions

1. Cover the pork with cold water and bring to a boil. Skim off the foam, add bay leaves and salt and cook for 2–2.5 hours.
2. Squeeze sauerkraut and stew with melted pork fat until half cooked.
3. Chop the bacon and mix with chopped herbs.
4. Cut the potatoes into cubes and dip in the broth.
5. Rinse the rice and add to the broth. Cook for 15 minutes.
6. Add carrots, onions and stewed cabbage to the soup. Cook for 15 minutes.
7. Dip the bacon into the soup. Salt and pepper.
8. Season the soup with sour cream.