Sauerkraut Soup with Cream
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
9
Description
The soup can be made without sweet peppers. You can use either lamb or chicken for the meat.
Ingredients
- White Part of Leek - 3 pieces
- Onion - 1 head
- Carrot - 3 pieces
- Sweet Pepper - 2 pieces
- Garlic - 6 cloves
- Olive Oil - 4 tablespoons
- Herbs - 1.8 oz
- 10% cream - 20 fl oz
- Beef - 21.2 oz
- Butter - 3.5 oz
- Nutmeg - a pinch
- Salt - to taste
- Sauerkraut - 24.7 oz
- Starch film - 6 tablespoons
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the meat into flat pieces (the size of a matchbox, thickness 1.5 cm). Slightly pound them to make small cutlets. Coat the pieces of meat in starch and fry in olive oil, adding 2 tablespoons of butter in a well-heated pan. Fry until golden brown. Set aside on a paper towel (do not discard the starch).
Step 2
Slice the carrots into thin rounds. Cut the white part of the leek into rings (not thin), and the onion into half-rings. Cut the sweet pepper into strips. Mince the garlic. In the bottom of a 5-liter pot, melt the remaining butter and olive oil (2 tablespoons). Add the garlic to the hot oil and sauté lightly.
Step 3
Next, add the carrots and fry until the first signs of golden color appear. Then add the leek, onion, and sweet pepper. Sauté until the onion, carrot, and pepper become soft, adding the nutmeg.
Step 4
Add 2/3 of the pot with hot water or meat (chicken) broth. Bring to a boil, then reduce the heat so that the soup simmers.
Step 5
Meanwhile, add the sauerkraut (you can chop it or leave it as is) to the pot.
Step 6
Add the meat. Add black pepper. Add salt after tasting the soup, as the cabbage has its own salt. Cook for about 20 minutes, until the strong acidity of the cabbage disappears. Check the meat by taking a piece and cutting it; if it is soft and easily breaks apart with a spoon, proceed to the next step.
Step 7
Mix the cream with the used starch. Add it 3 minutes before the end of cooking, stirring gently.
Step 8
Add herbs before serving.
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