Szeged Sauerkraut Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g sauerkraut, fresh or canned
- 50 g ham, smoked
- 2 onion (s), small
- 2 tablespoons oil
- 20 g paprika powder, noble sweet
- 1 ¼ liters beef broth
- 1 clove garlic, pressed
- salt
- Caraway seed
- 1 potato (s), medium-sized, floury cooking
- 2 sausages (Debreziner sausages)
- 2 tablespoon sour cream
Print Recipe
Pin Recipe Instructions
- Water fresh or canned sauerkraut and chop up a little. Cut the smoked ham into small cubes. Finely chop the onions.
- Heat 2 tablespoons of oil in a stockpot. First fry the bacon, then sweat the onions until translucent. Add the sweet paprika powder and stir. Top up with beef broth, add sauerkraut, pressed garlic clove, salt, caraway seeds to taste. Let the soup simmer over a low heat.
- Finely grate the potatoes and add when the sauerkraut appears soft (cooking time approx. 45 minutes for fresh sauerkraut, approx. 10 minutes for canned sauerkraut). Let the grated potato cook for 5 minutes. Cut the Debreziner sausages into slices, add to the soup and bring to the boil again.
- Arrange the soup in a terrine. Add sour cream to the soup and stir gently.
- Tip: If you like the soup a little thicker, you can stir 15 g flour with a little water and use it to thicken the boiling soup.
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