Summary

Ingredients

• 1 liter water
• 300 g minced meat
• 1 egg (s)
• 2 onions)
• 1 carrot (s)
• 350 g sauerkraut
• 125 grams bacon
• 20 g butter
• 4 tablespoon flour
• salt
• pepper
• Parsley, fresh
• 3 tablespoon tomato paste
• 2 bay leaves

Print Recipe Pin Recipe

Instructions

1. Bring water to a boil.
2. Mix the minced meat, egg, 2 tablespoons flour, 1 chopped onion and season with salt and pepper. Shape the mixture into small meatballs (approx. 2 cm in diameter) and add to the boiling water. Add sauerkraut and cook on low heat for about 15 minutes.
3. Chop the second onion, grate the carrots and fry with the bacon. Add tomato paste, add to the soup and cook for another 10 minutes.
4. Melt the butter in the pan, add 2 tablespoons of flour, fry briefly and add to the soup. Season with salt and pepper. Add bay leaves. Chop parsley, sprinkle on top and serve.