Sauerkraut Soup

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g minced meat, half & half or just beef
  • 1 large can sauerkraut
  • 4 small Can tomato (s)
  • 0.5 tube ½ tomato paste
  • 1 thick onion (s)
  • 2 medium clove garlic (s)
  • Vegetable stock, instant OR:
  • Beef broth, instant
  • salt and pepper
  • Oil, for frying
Sauerkraut Soup
Sauerkraut Soup

Instructions

  1. I heat about 1 tablespoon. Olive oil in a large saucepan, add the finely chopped onion, let it fry until translucent and then throw in the roughly chopped garlic cloves, do not let them turn brown, otherwise it will be bitter!
  2. I crumble the chopped into it and let it fry until it is nice and crumbly, it doesn`t have to be microscopic, lumps are allowed!
  3. In the meantime I have freed the sauerkraut from the can, loosened it up and cut it into small pieces with kitchen scissors. I then add that to the pot and let it smuggle nicely for about 10 minutes. Stir in the tomato paste to create nice roasted aromas.
  4. The liberation action has meanwhile expanded to include the tomatoes, which I have chopped up a bit and freed from the partially existing stalk, then everything with liquid into the pot!
  5. I fill the sauerkraut can about 2-3 times with water, which of course also goes into the pot - it`s supposed to be a soup - then season with salt, pepper and broth (about 1 tablespoon), put the lid on and let it simmer for about 1 hour , Stir occasionally!
  6. And don`t forget, according to widow Bolte:
  7. Sauerkraut, which one particularly raves about when it is warmed up again: means, warmed up the next day, possibly seasoned, the soup tastes even better!
  8. You can do the same with the liquid as with seasoning. vary, everyone as he likes!

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