Sauerkraut soup with cabanossi and pumpernickel croutons

Name: Sauerkraut soup with cabanossi and pumpernickel croutons
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 can(s) (314 ml) mild sauerkraut; 1/2 bunch Chives; 200 g Pumpernickel; 4 TABLESPOONS Sunflower oil; 80 g Cabanossi-Wurst; 1 l Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Schmand

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 can(s) (314 ml) mild sauerkraut
1/2 bunch Chives
200 g Pumpernickel
4 TABLESPOONS Sunflower oil
80 g Cabanossi-Wurst
1 l Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Schmand

Directions

1
Place the sauerkraut in a sieve, rinse briefly under warm water, drain and chop coarsely. Wash the chives, shake dry and cut into fine rolls. Cut pumpernickel into cubes.
2
Heat 3 tablespoons of oil in a frying pan. Fry the bread cubes all around.
3
Cut cabanossi into thin slices. Heat 1 tablespoon of oil in a saucepan. Fry the sausage briefly. Add sauerkraut and fry for about 2 minutes. Add vegetable stock and simmer for 3-5 minutes.
4
Season to taste with salt and pepper. Garnish soup with chives, croutons and sour cream.