Summary

Ingredients

• 1 large can sauerkraut, (wine sauerkraut)
• 1 large can (s) tomato (s), peeled
• 500 g minced beef
• 3 large onion (s)
• 3 tablespoon vegetable stock, instant
• 200 g bacon, streaky and smoked
• 2 cloves garlic
• 10 grains allspice, whole
• 3 dashes Worcestershire sauce
• 4 tablespoon oil
• 3 tablespoon parsley, smooth, chopped
• Salt and pepper
• Paprika powder, hot as rose

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Instructions

1. Wat you before moken mutts:
2. You bruuks a large pot with a lid and can cut amol de onions into cubes and at Suurkruut in kotte ends. You cut the bacon into cubes. You cut the garlic in lüttle cubes or press em dör.
3. Now it starts:
4. For a long time the onions were fried in oil. Lütt pray loter takes care of the bacon dorto. If you pick up a beeten Peper and Salt dorto. If all of the beets were glazed over, you grab the hack dorto. Dat mokt gornix, if dat all us have a flower bed on the pot floor, everything has been extinguished. Now you mokst the dohl for one flower bed and braise all one flower bed again. Loot dat man allns tein minutes for sick smear. Now you do de Tomotens with the juice dorto and stempst dat allns duchtig dör.
5. Only then does the garnish take care of it and after a long stir you can stew for five minutes. The single Doos vun dat Suurkruut you mokst then tweemol with Woter full and pour dat inne Soup. Stir vigorously. Now the allspice is poured into the tea infuser and the soup hangs up and the suurkruut is unstilled.
6. Now the soup is usually already good. Lot the pot bi lütte Hitt so strolling twee Stünn trecken un röhr dat af un an mol üm.
7. Before that, serve with salt, pepper and thick paprika to taste. No more a shot of Worcestershire Sos stir it up and set it up nicely. För dat Ooch takes care of no de lütt cut parsley bobenop.
8. ____________
9. Standard German translation:
10. The onion is cut into cubes and the sauerkraut into short pieces. The bacon is also cut into cubes, just like the garlic (or crushed). The onions are then fried in the oil over high heat. A little later add the bacon. Fry with salt and pepper until translucent and add the mince. Now lower the heat a little and let it simmer for about 10 minutes.
11. Add the tomatoes with the juice and pound through. Let the garlic stew for another 5 minutes while stirring vigorously.
12. Fill the empty sauerkraut can twice with water and add to the soup. Stir vigorously. Now stir in the sauerkraut and add a tea infuser with the allspice to the soup. Let it steep in a closed saucepan over a low heat for approx. 2 hours and stir occasionally.
13. Before serving, season again with salt, pepper, Worcestershire sauce and plenty of paprika and serve hot.
14. Sprinkle the chopped parsley on top as a garnish.