Vegetable dish with sausage, mushrooms and potatoes

Last Updated on July 30, 2024

Simple variant of preparing a tasty thick lunch soup, cabbage soup with an insert of pan-fried mushrooms together with sausage rounds and especially boiled potato cubes.

Ingredients:

400 g of pickled cabbage without brine 120 g fresh mushrooms or frozen 4 pcs larger potatoes 2 pcs beetroot 1 pcs large onion 2 tbsp ground sweet paprika 2 tablespoons oil or 1 tablespoon lard 1.5 l meat broth ground black pepper crushed cumin bobacco leaf new spices salt

Procedure:

Fry peeled, finely diced onion in heated oil, sprinkle with ground sweet pepper and pour in the meat stock, stirring constantly.

Then add to the pot cleaned, washed sauerkraut, from which I skimmed the juice (you can rinse it if it is very sour) bring to a boil, reduce the heat and slowly cook until semi-soft, season with crushed cumin, bay leaf and possibly new spices.

In the meantime, peel the potatoes, cut them into smaller cubes, boil them separately in slightly salted water, then drain them and leave to drain.

Finally, add the sausage cut into slices and fried in a pan in a little fat along with sliced mushrooms to the soup, pour in the drained potatoes, boil everything briefly and season with salt and pepper.

Recommendation:

The soup can be softened with sour cream.

Note:

Photo: Dalibor Marounek

mushrooms and potatoes