Lentil soup with sauerkraut pancake

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean, wash and chop the soup greens. Peel and finely chop the onion. Heat the oil in a pot and fry the onion and soup vegetables. Wash, drain and add the lentils. Fill up with 1 1/2 litres of water. Add bacon and bring everything to the boil. Cover and simmer for 30-35 minutes at low heat. Chop plums finely, add to the soup after about 15 minutes of cooking time

2. 2

   In the meantime, put flour and 1 pinch of salt in a bowl. Whisk eggs with milk, add and mix everything to a smooth dough. Let it swell for about 15 minutes. Drain the sauerkraut, then squeeze it well. Wash parsley, shake dry, pluck leaves, put something aside for garnishing, chop the rest. Mix with the sauerkraut

3. 3

   Heat 1 tsp. clarified butter in a coated pan. Add 1/3 of the pancake batter. Before the dough sticks, spread about 1/3 of the sauerkraut mixture on top. When the underside is golden brown, turn the pancakes over and finish baking. Remove from the pan, roll up the pancakes and let them cool down. Process the remaining dough and sauerkraut in the same way

4. 4

   Remove bacon from the soup, remove rind and cut bacon into strips. Put back into the soup. Stir the stock into the soup, bring to the boil once. Season soup with salt, pepper and vinegar. Cut pancake rolls into slices. Serve the soup garnished with pancake and parsley

Nutrition Facts

KCAL
560 kcal

CARBS
44 g

FATS
32 g

PROTEINS
21 g