Cabbage soup with lentils, mushrooms and sausage
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ingredients
100 g brown lentils 250 g sauerkraut 10 g dried oak 40 g smoked bacon 1 pk onion 1 tbsp gluten-free flour / plain wheat flour 150 g smoked sausage pk bay leaf pk salt pk ml.pepper pcs ground cumin and black ml.pepper pcs sour cream
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On the Christmas table belongs also lentils.
1.
Cook the pre-soaked lentils and dried mushrooms with cumin and bay leaves until almost tender.
2.
Add the chopped sauerkraut and bring to the boil.
3.
Cut the smoked bacon into small cubes, crackle, add finely chopped onion, fry, dust with flour and fry. Remove, stir in the ground red pepper and pour into the soup.
4.
Finally, season with salt and pepper, add the sausage and simmer for another 15 to 20 minutes. If you like, add sour cream.
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