Tyrolean Sauerkraut Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pork neck
- 2 tablespoon paprika powder, noble sweet
- 2 onions)
- 2 tablespoons oil
- 25 g butter
- 2 tablespoon flour
- 100 ml white wine, dry
- 1 liter meat broth
- 1 can sauerkraut (425 g EW)
- 2 bay leaves
- 2 stalks marjoram
- 500 g potato (s)
- 1 pinch (s) sugar
- Sour cream for garnish
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the meat into 2 cm cubes. Mix with the paprika powder, salt and pepper in a bowl. Cut the onions into half rings
- Heat the oil in a saucepan and fry the meat all over over a high heat, then remove and set aside.
- Melt the butter in the saucepan and fry the onions until translucent, dust with the flour and sweat. Then pour in the wine and stock while stirring. Add the sauerkraut, meat, bay leaves and marjoram stalks and bring everything to a boil. Cover and simmer gently over medium heat for 50 minutes, stirring frequently.
- Wash, peel and cut the potatoes into 2 cm cubes. Boil in salted water for about 12 minutes, drain and add to the soup just before the end of the cooking time. Fish the bay leaves and marjoram from the soup and season the soup with salt, pepper and sugar.
- Put a tablespoon of sour cream on each serving of soup and sprinkle with paprika. Serve the soup garnished like this.
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