Sauerkraut Puree Soup
by Editorial Staff
Unusual sauerkraut and potato puree soup will perfectly diversify your dining table. The sourness of sauerkraut goes very well with potatoes. Homemade crackers are perfect for this cabbage soup. This recipe is worth trying at least once.
Cook: 1 hour 10 minutes
Servings: 3
Ingredients
- Chicken leg – 250 g (1 pc.)
- Sauerkraut – 250 g
- Potatoes – 140 g (1 pc.)
- Onions – 120 g (1 pc.)
- Garlic – 2 cloves
- Butter – 25 g
- Vegetable oil – 2 tbsp
- Sour cream 20% – 50 g (2 tablespoons)
- Fresh parsley (for serving) – to taste
- Zira / cumin (seeds) – 0.25 g (1/2 teaspoon)
- Salt to taste
- Black peppercorns – 4-5 pcs.
- Water – 1.2 l
Directions
- Place the chicken leg in a saucepan. Add peppercorns and parsley stalks. Pour in 1.2 L of water, bring to a boil and simmer over medium heat for 30 minutes.
- Strain the broth. If desired, chicken meat can be removed from the bone and added to the ready-made soup.
- Melt the butter in a heavy-bottomed saucepan. Peel the onions, cut into quarters, and place in a saucepan with butter.
- Peel and cut the potatoes into small pieces. Add it to a saucepan with butter and onions.
- Peel and chop the garlic with a knife. Pour Zira into a saucepan with vegetables, add chopped garlic and fry over medium heat for 5 minutes, stirring.
- Add 150 g sauerkraut to a saucepan of sauteed vegetables. If the cabbage is very sour, rinse it with boiled water and let the water drain.
- Pour the chicken stock into a saucepan.
- Bring to a boil and simmer for 20 minutes over medium heat. Season with salt to taste.
- Remove soup from heat and blend with a hand blender until smooth.
- Add sour cream to the soup and stir until smooth. Put on low heat and bring to a boil. Remove from heat.
- Heat vegetable oil in a skillet. Add the remaining sauerkraut and sauté over medium heat for 10 minutes, until golden brown.
Enjoy your meal!
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