Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g onion (s)
- 1 clove garlic
- 50 g bacon (breakfast bacon)
- 1 tablespoon oil
- 250 g minced meat, mixed
- 1 liter meat broth
- 125 ml cream
- 2 tablespoon tomato paste
- 1 tablespoon paprika powder, noble sweet
- salt and pepper
- 250 g sauerkraut
- 1 tablespoon sugar
- 4 cl brandy
- Cayenne pepper
- 60 ml whipped cream
- Chervil, for garnish
Print Recipe
Pin Recipe Instructions
- Peel and finely chop onions and garlic. Cut the breakfast bacon into fine cubes. Fry everything in a saucepan in oil. Tear up the minced meat, add it to the pan and stir-fry for 10 minutes. Pour the meat stock and cream on top, season with tomato paste, paprika, salt and pepper and cook for 5 minutes.
- Puree the soup with the mixer or hand blender. Cut the sauerkraut into small pieces and add to the soup. Season to taste with sugar, brandy and cayenne pepper.
- Whip the cream until stiff, divide the soup on plates and serve with a cherry on top. Garnish with chervil.
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