Homemade cabbage soup with mushrooms and sausage

ingredients

2 kg sauerkraut pcs broth or water 4 handfuls dried mushrooms (oak, porcini, chanterelle) 4 pcs sausages 1 pcs large onion 4 cloves garlic 2 tbsp plain (spelt) flour pcs salt pcs oil pcs ground red pepper pcs black pepper, allspice, cumin, bay leaf

progress

Recipe is for a 6 quart pot.

1.

Put the cabbage in the pot, if it would be more acidic, wash it in a strainer with water.

2.

Add stock, if we have home fermented cabbage we don’t need to add it, but if we don’t, add the following ingredients: 6 pcs black whole peppercorns, 5 pcs whole allspice, quarter teaspoon whole cumin and 5 pcs bay leaf.

3.

Salt the cabbage, add a little ground pepper, crush the garlic and let it cook.

4.

After half an hour, add the mushrooms, but cover them with hot water so they swell.

5.

I also add the juice that the mushrooms let out to the soup, but those who don’t want to don’t have to.

6.

We let the cabbage soup cook, when we think the cabbage is soft, we add the sausage, which we let cook, pull it out and cut it into rounds.

7.

While the sausage is cooking, make a spread of finely chopped onion and two tablespoons of flour in the oil, to which we then add the ground red pepper when it has cooled. Personally, I prefer thinner soups, but if someone prefers thicker soups, they can add more flour.

8.

When the cabbage is soft and the sausage is pulled out, dilute the roux a little with water and thicken the soup, add the sliced sausage, cut off the soft bread and we can get started.