Summary

Ingredients

• 400 g Kasseler, lean
• 200 g bacon, streaky
• 200 g potato (s)
• 200 g carrot (s)
• 1 leek
• 1 large onion (s)
• 0.25 ¼ tuber / n celery
• 1 can sauerkraut
• Butter for frying
• 50 ml white wine
• 3 bay leaves
• 1 teaspoon juniper berries, dried
• salt and pepper
• Tabasco
• Caraway seed
• Broth, instant
• Parsley, chopped
• 4 slices brown bread

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Instructions

1. Cut the smoked pork and bacon into small pieces (approx. 2 by 2 cm). At a medium temperature, fry the entire amount of meat with a little butter for about 5 minutes. Then extinguish the frying fat with a mixture of instant stock (ratio of water to instant stock, see manufacturer`s instructions) and the white wine.
2. Let the whole thing simmer gently for about 10 minutes. Meanwhile, cut the potatoes, the washed carrots and the cleaned leek into small pieces and add them to the meat in the broth. Coarsely grate the celery and add it to the other vegetables. Stir vigorously, season to taste and taste. After another 15 minutes add the sauerkraut, juniper berries and bay leaves. If you like, you can also add a tablespoon of caraway seeds. Mix all the ingredients together. If necessary, add more instant stock and a little more white wine to taste. Let the soup cook for another 15 minutes.
3. Meanwhile, chop the parsley and toast four slices of brown bread, place the bread in the soup plates. Before you distribute the soup on the plates, remove the juniper berries and bay leaves. Sprinkle chopped parsley on top. Good Appetite!
4. It is best to drink tea or cold beer with it.
5. Tip:
6. The soup is great to freeze!
7. You should therefore plan correspondingly more servings during production.