Sauerkraut soup with Krakauer sausages
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 1 Onion
- 2 Leek sticks (leek)
- 2 TABLESPOONS Oil
- 1 jar(s) (850 ml; extract weight: 810 g) Sauerkraut
- 1 Bay leaf
- 1 TABLESPOON Juniper berries
- 1 l Vegetable broth (instant)
- 2 TABLESPOONS Tomato paste
- 1/4 pack Mashed potatoes (4 portions)
- 4 (approx. 400 g) Krakow sausages
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Sugar
- 150 g Fresh cream
Directions
- 1
Peel and finely chop the onion. Clean, wash and cut the leek into rings. Fry onion and leek in hot oil for about 3 minutes. Add sauerkraut and braise for about 5 minutes.
- 2
Add bay leaf and juniper berries. Pour in broth, stir in tomato paste and bring to the boil. Sprinkle in purée powder. Cut the sausages into slices, add to the soup and heat for about 5 minutes.
- 3
Season soup with salt, pepper, paprika and sugar. Add crème fraîche as a blob.
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