Paprika and cabbage soup with kielbasa

Name: Paprika and cabbage soup with kielbasa
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 2 Leek sticks (leek); 2 TABLESPOONS Oil; 1 can(s) Sauerkraut (850 m); 2 TABLESPOONS Tomato paste; 1 Bay leaf; 1 TEASPOON Juniper berries; 2 TABLESPOONS Vegetable broth (instant); 1/2 Bag of mashed potatoes; 7-10 Tbsp (for 125 ml liquid); 3-4 Krakow sausages; (about 300 g) salt, pepper; 7-10 Tbsp sweet paprika, sugar; 4 tablespoons (15 g each) Fresh cream

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
2 Leek sticks (leek)
2 TABLESPOONS Oil
1 can(s) Sauerkraut (850 m)
2 TABLESPOONS Tomato paste
1 Bay leaf
1 TEASPOON Juniper berries
2 TABLESPOONS Vegetable broth (instant)
1/2 Bag of mashed potatoes
7-10 Tbsp (for 125 ml liquid)
3-4 Krakow sausages
(about 300 g) salt, pepper
7-10 Tbsp sweet paprika, sugar
4 tablespoons (15 g each) Fresh cream

Directions

1
Peel and chop the onion. Clean, wash and cut the leek into rings. Heat the oil in a large pot. Fry onion and leek for about 5 minutes.
2
Lightly pluck the sauerkraut, add and braise vigorously for about 5 minutes, turning. Stir in tomato paste and sweat it. Add bay leaf and juniper berries
3
Deglaze with 1 1/2 l water, bring to the boil and stir in the stock. Let everything simmer for about 10 minutes. Sprinkle in mashed potato powder and bring to the boil again
4
Cut the sausages into slices and heat them in the soup. Season with salt, pepper, paprika and sugar. Arrange on plates with 1 blob of crème fraîche