Sauerkraut soup

soups 512 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0

Sauerkraut soup

1 head of savoy cabbage (cut into 4 pieces, stump and chop) 2 tbsp. frozen coarsely grated potatoes for cooking khash brown 1 can (400 gr.) white beans (drain the brine) 1 pack. (450 gr.) Sauerkraut (rinse and strain) 1 liter. chicken broth 2 tbsp. l. olive oil 225 gr. chopped ham steak 1 head of onion, cut into 4 pieces and thinly sliced 1 tbsp. coarsely grated carrots Salt and ground black pepper 1 fresh or dried bay leaf 2 tbsp. apple cider 1/4 cup honey 1/4 tbsp. chopped dill 1 tbsp. sour cream for serving

Heat a soup pot with olive oil over medium-high heat. Add the ham and lightly fry for 2-3 minutes. Add the shredded cabbage and when you're done chopping the onions and grating the carrots, place them in the pot as well.
Add frozen potatoes, salt and pepper the vegetables well. Add bay leaves, cider, honey, beans, sauerkraut, and chicken stock. Place the lid on the pot and bring the soup to a boil. Remove the lid and cook for 10 minutes. until the vegetables are soft. Add dill and spices (if necessary). Serve the soup in shallow bowls with sour cream.

Sauerkraut soup

1 head of savoy cabbage (cut into 4 pieces, stump and chop) 2 tbsp. frozen coarsely grated potatoes for cooking khash brown 1 can (400 gr.) white beans (drain the brine) 1 pack. (450 gr.) Sauerkraut (rinse and strain) 1 liter. chicken broth 2 tbsp. l. olive oil 225 gr. chopped ham steak 1 head of onion, cut into 4 pieces and thinly sliced 1 tbsp. coarsely grated carrots Salt and ground black pepper 1 fresh or dried bay leaf 2 tbsp. apple cider 1/4 cup honey 1/4 tbsp. chopped dill 1 tbsp. sour cream for serving

Heat a soup pot with olive oil over medium-high heat. Add the ham and lightly fry for 2-3 minutes. Add the shredded cabbage and when you're done chopping the onions and grating the carrots, place them in the pot as well.
Add frozen potatoes, salt and pepper the vegetables well. Add bay leaves, cider, honey, beans, sauerkraut, and chicken stock. Place the lid on the pot and bring the soup to a boil. Remove the lid and cook for 10 minutes. until the vegetables are soft. Add dill and spices (if necessary). Serve the soup in shallow bowls with sour cream.