Homemade slaughterhouse cabbage soup

Last Updated on November 15, 2024

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ingredients

1 kg sauerkraut 1 kg pork leg 1 pk pork knee 2 pk onion 2 tbsp plain flour a little salt a little ground red pepper a little ground cumin 5 cloves garlic

procedure

1. Fry the finely chopped onion in oil, add the minced red pepper and the sauerkraut. Cover with water and immediately add the cubed meat and the knee and its skin. 2. When the meat on the knee is tender, take it out, remove the skin and put the meat back. 3. Season with crushed garlic, ground cumin and before finishing, make a roux (in a small cup, stir the plain flour in the water) and add it to the cabbage soup. 4. Serve with fresh bread.