Sauerkraut soup with blood sausage
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 1 small onion
- 1 TABLESPOON Oil
- 1 can(s) (580 ml) Sauerkraut
- 1/4 l dry white wine
- 2 stock cubes (clear soup with fine vegetables; purely vegetable)
- 1 Bay leaf
- 2 Allspice seeds
- 1 Cloves
- 1 medium potato
- 1 medium red pepper
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 200 g Black pudding
- 4 TSP Fresh cream
- 7-10 Tbsp Sweet peppers
Directions
- 1
Peel and finely chop the onion. Heat the oil in a pot and fry the onion until transparent. Add the sauerkraut and sauté briefly. Deglaze with white wine and 1 litre water. Add stock cubes, bay leaf, allspice and clove.
- 2
Bring to the boil. Peel the potatoes and grate them into the soup. Wash and clean the peppers, cut them into strips, add them to the soup and cook them for another 5 minutes. Flavour with salt, pepper and sugar.
- 3
Cut the black pudding into slices and heat in the soup just before serving. Fill the soup into plates and add 1 teaspoon of crème fraîche to each plate. Sprinkle with paprika.
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