Potato and cabbage soup

Name: Potato and cabbage soup
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Carrot (approx. 100 g); 125 g Celeriac; 100 g Leeks (leek); 1 medium onion; 1 kg mainly floury potatoes; 3-4 (100 g each) Krakow sausages; 3-4 Tbsp Oil; 1-2 TEASPOONS dried marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 l Vegetable broth; 1 can(s) (850 ml) Sauerkraut; 1 collar Chives; 125 g Schmand; 7-10 Tbsp Sweet peppers

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Carrot (approx. 100 g)
125 g Celeriac
100 g Leeks (leek)
1 medium onion
1 kg mainly floury potatoes
3-4 (100 g each) Krakow sausages
3-4 Tbsp Oil
1-2 TEASPOONS dried marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 l Vegetable broth
1 can(s) (850 ml) Sauerkraut
1 collar Chives
125 g Schmand
7-10 Tbsp Sweet peppers

Directions

1
Peel the carrot and celery and clean the leek. Wash and chop everything. Peel and chop onion. Peel and wash the potatoes and also cut them into large cubes. Cut the kielbasa into slices
2
Heat the oil in a large pot, fry the slices of sausage in it while turning and remove. Sauté onion in hot frying oil, add vegetables and potatoes and braise briefly. Season with marjoram, some salt and pepper, pour on broth and bring to the boil. Cover and cook over medium heat for about 20 minutes
3
Puree the vegetables and potatoes in the soup with a chopping stick. Add sauerkraut and slices of sausage to the soup, bring to the boil briefly, season with salt and pepper. Wash the chives, dab dry and cut into small rolls. Whip the sour cream and serve the soup with a dash of sour cream. Serve sprinkled with chives and sweet paprika