Winter potato pusher soup with sauerkraut from the Bavarian Alps

Category: First meal
Kitchen: german
Winter potato pusher soup with sauerkraut from the Bavarian Alps

Ingredients

Bulb onions 2 pcs / small
Leeks (optional) 0.5 pcs
Carrot 2 pcs / small
Celery root 0.5 pcs
Parsley root 2-3 pcs
White cabbage 2 sheets
Sauerkraut 200 g
Tomato (optional) 1 piece / small
Potatoes 900 g (6-7 pcs)
Bay leaf 1 PC
Allspice peas 3 mountains
Fennel 1/4 tsp
Bacon (optional, I replaced with boiled chicken) 100-150 g
Sour cream (optional) taste
Salt taste
Vegetable oil for frying

Cooking method

  • This analogue of Russian cabbage soup is also found in the Bavarian Alps. It can be prepared as a lean version - vegetable without meat - and meat soup (with the addition of bacon).
  • Cooking vegetable broth.
  • 1. Heat vegetable oil in a frying pan (in a cauldron or in a saucepan in which you can fry), sauté onions (1 pc) and leeks (I did not use) over low heat (3-5 min). Do not fry!
  • 2. Peel and coarsely chop celery, parsley and carrots (1 pc) and add them to the onion. Celery stalks can also be used if desired. Fry, stirring occasionally, for about 10 minutes.
  • 3. Add water - 1-1.5 liters, chopped tomato, cabbage leaves, torn into pieces, pepper, bay leaves, fennel. Cook the broth for 20 minutes.
  • 4. Strain the broth. These vegetables are not added to the soup (as was the case with the author of the recipe). Broth DO NOT NEED TO SALT! (sauerkraut will be used later) It turns out a very rich vegetable broth. Subsequently, it is slightly drowned out by the taste of sauerkraut. I think this broth can also be tried for monotonous soups (where other expressive flavors are lacking).
  • Winter potato pusher soup with sauerkraut from the Bavarian Alps Winter potato pusher soup with sauerkraut from the Bavarian Alps Winter potato pusher soup with sauerkraut from the Bavarian Alps
  • Cooking soup
  • 1. Potatoes, carrots (1 pc), onions (1 pc), cut into medium cubes and quickly fry in vegetable oil.
  • 2. Add vegetable broth to them, cook vegetables until tender. Lightly crush the vegetables so that some of the vegetables turn into a puree, some remain in pieces.
  • 3. Squeeze sauerkraut, add to soup and bring to a boil. Season with salt and other spices to taste. The lean version of the soup is ready!
  • 4. Now you can fry the bacon in a dry frying pan to the state of cracklings and put them in portions on a plate. I used boiled chicken, tore it into pieces and added after the cabbage.
  • Winter potato pusher soup with sauerkraut from the Bavarian Alps Winter potato pusher soup with sauerkraut from the Bavarian Alps Winter potato pusher soup with sauerkraut from the Bavarian Alps
  • Bon Appetit!
  • Winter potato pusher soup with sauerkraut from the Bavarian Alps

The dish is designed for

1.5 l

Time for preparing:

1 hour

Cooking program:

plate

Note

Very thick, pleasant soup. Large amounts of potatoes give the soup a roast-like appearance. In winter it will create a feeling of warmth and comfort!
A source - 🔗

Tusya Tasya
Such a cozy little soup
ninza
The soup is great! I will bookmark, I will cook.
filirina
And sauerkraut doesn't stay crispy? In cabbage soup it languishes for 3 hours or more, and then added it, brought it to a boil and that's it.
Pulisyan
Natasha, Nina, Irina, thanks for your attention to the recipe! I prepared a small saucepan for a sample - so my husband has already eaten everything! ..
Quote: filirina
sauerkraut does not remain crispy?
Yes, Irin, I have remained crispy (even after a while). I think it also depends on cabbage. If it's not particularly crispy raw, it won't crunch in the soup.
barska
Glad you used my recipe!
Pulisyan
Nina, is this your recipe I met on the cook? How interesting! Thanks for sharing!
Very, very tasty soup, I cook it for the second day in a row.Both adults and children gobble up on both cheeks, thanks for the easy and delicious recipe!

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