Cabbage with sausage II

Last Updated on December 3, 2024

Soup of sauerkraut, paprika sausage, sour cream and other ingredients.

Ingredients:

1500 ml of stock or water 500 g of sauerkraut 250 g of paprika sausage 200 g sour cream 50 g lard 1 pk onions 2 tbsp smooth flour 1 tsp ground sweet paprika pinch of ground hot pepper ground black pepper pinch of ground cumin salt

Procedure:

1. Cut the sausage in half lengthwise, slice it into slices, fry it in a pot in hot lard until crispy and then remove it
2. Pour the peeled onion chopped finely into the sausage fat, fry until golden brown, dust with flour, ground sweet and hot paprika and lightly fry everything
3. Pour in cold broth or water and stir the roux well, add the chopped sauerkraut and cook until tender
4. Finally, add the browned sausage to the soup, season with salt, pepper and cumin and simmer briefly
5. Before serving, stir in the sour cream and garnish with a dollop of cream.

Recommendation:

If you want to make the soup more delicate, rinse the cabbage before cutting it.