Sauerkraut – Paprika Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 50 g jerky meat, thinly sliced, finely diced
- 20 g lard
- 1 onion (s), finely diced
- 3 cloves garlic, large, finely chopped
- 1 large red pepper (s), finely diced
- 1 large bell pepper (s), green, diced into small pieces
- 1 teaspoon caraway seeds, knotted in a disposable tea bag
- 600 g sauerkraut, cut
- 300 g potato (s), floury, waxy, cut into 1 cm cubes
- 1 ½ liter vegetable stock, instant
- 300 ml tomato puree, from the bottle
- 2 tablespoon paprika pulp or ajwar
- 2 tablespoon paprika powder, noble sweet
- 1 teaspoon paprika powder, hot pink, as desired
- Pepper, black, freshly ground
- salt
- 1 tablespoon sugar
- 100 g cream or creme fraiche
- 4 sausages (Debreziner), thinly sliced
- Sour cream
Print Recipe
Pin Recipe Instructions
- Lightly fry the beef cubes in lard, add onions and garlic, continue to cook. Stir in the diced paprika, simmer for another 2 minutes, then dust with the paprika powder, stir, add the sauerkraut and the potato cubes and top up with the broth, the tomato puree and the paprika pulp. Pepper and salt.
- Cover and cook gently for about 15 minutes until the potato cubes are cooked through. Season to taste with sugar and cream, add seasoning if necessary. Fish out the cumin sack.
- Warm the sausage slices in the soup and serve with an extra dollop of sour cream.
- It is important that the soup does not cook too long, not like widow Bolte. Sure, you can warm them up, but be careful, everything should still be crisp.
- I like the soup better without sausage, my husband better with it.
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