Our home soup recipe, made of Kielbala and Bacon, a smam, Tangy, and very comforting.
Almost every time there is a batch of home sauerkraut that is home in our fridge, which is the way we boast in this soup. And now, our real family can’t stop doing it.
It is lovable, really fun, and it is difficult to resist the backs in seconds. Sauerkraut adds just the right amount of size, equal to the richness of bacon and sausage.
Important ingredients
- Saukraut: The star of our soup. I love burning sauerkraut, you can buy or do (here’s our Sauerkraut of our recipe). Another option is to make our new sauerkra la, amazing taste, but skip a time to raise, which means you can make and enjoy the same day. When buying sauerkraut from the food store, look for many traditional options with old spices such as caraway.
- Bacon and Susge: For bacon, I use sliced pieces and cut them with lights (small strips). By sausage, kielbasa is my favorite, but any smoker sausage will work.
- Inion, carrot, and garlic: Click onions and karothi, and go around the garlic. No need to end up here, this is a nice soup after everything.
- Thyme and papraka: The new thyme adds a lot of taste, but you can replace the dry thyme. For Paprika, use a fun paprika to avoid launching a smoker or further heat.
- Stock: I use chicken stock or chicken broth, but the vegetable broth will work right here.
Find a complete recipe for the bottoms below.
My tips for making sauerkraut soup
Tip 1: Provide bacon and sausage. The taste creates a step with step in this soup. Start by cooking bacon and sausage until brown and their fat is offered. Transfer meat to the plate, but leave the sweet fat in a pot. This will use the veggies.
Tip 2: Keep objects feeling. This is an old soup, filling, so there is no need to relieve well or cut supplements. Cola the onions and carrot into pieces measured in size that can get up the pieces of sausage.
Tip 3: You need only a quick minutes. My favorite part of this sauerkraut soup is carrot! They turned so sweet against the anger of the broth. When they imitate him, lest the carrots so meek, and when they do, you can serve. Puts only 15 minutes.
The recipes of the top soup
Sauerkraut Soup
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Recoup
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Cook
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Entire
This sauerkra soup recipe slowly closes smoking, tangy, and sad thanks to Sauerkraut. I love to use home sauerkraut, but the works purchased in the store is well contracted (just select one of the old insects as caraway seed). It is fondly served by only one, potatoes, or broken bread.
5 works
You will need
4 ounces bacon, slightly cut (113g)
12 OCSES Kielbasa, Skilled ¼-inch size (340G)
Middle onion, Dice
2 Certons are in the middle, peeled and sold
4 garlic cloves, cut slowly
½ Teasure Teasing Paprika
5 New new thymes
6 cups of a chicken stock (1.4L)
2 ½ Confs issued sauerkraut (450G)
¼ teaspoon salt sea, voluntarily
¼ a teaspoon of fresh in dark dark ground
Direction
1Cook the bacon: Put a big pot to the middle fiery. Put a bacon and cook until the Fat Render and Bacon browned and almost crisp. Remove the bacon with a written spoon and set aside, leave the fat in the pot.
2Brown and sausage: Enter Kielbala and cook until the brown brown in all sides, 4 to 5 minutes. Remove with a tablespoon and set aside with bacon.
+Cook vegetables: Put onions, carrot, garlic, paprika, and thyme in the pot. Cook, resurrect it often, until the onions is slow, about 3 minutes.
4Simmer soup: Pour to the chicken stock, and enter the sauerkraut. Stir and tastes soft, and adds salt and pepper as needed. Bring to SIMMER and cook, don’t be turned on, until carrots are soft, 15 to 20 minutes.
The knee was purchasedFinish and serve: Stir and Kielbasa Becheka and Kielbasa returns the soup, get rid of the sprigs, and the season to taste. Landet into dishes and enjoy!
Adam and Joanne’s advice
- Giving: I love this, but it can be loved with a spoon sour cream and fresh remedies (such as a new Dill or parsley) sprayed.
- To save: Keep the remaining soup in the airtight container in the fridge to 4 days or snow until 3 months. Thand all night in the fridge and quickly burn the lower middle temperature in the stove or use a microwave.
- Measuring your Sauerkraut: It does not require fully dry; Some brines are good. I like to use a spoon and pull the cabbage to measure.
- Thyme: I like to tie my thyme with a small twine to make it easier to remove later. With dry thyme, use a spoon spoon.
- Feeds of food food provided consists of measurements.
The Nutrition Need for Health
Work size
1 of 5 servings (approximately 1.5 cups)
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Full counting words
330
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Fuel Fuel
22.8G
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Greas
7.8G
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Cholesterol
62.4mg
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Sodium
1538.3mg
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Carbohydrate
14.9G
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Fiety Fibre
3.3G
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Perfect sugar
45
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Protein
18.8G
We are Adam and Joanne, a loving couple with cooking and share fascinating recipes since 2009. Our goal? Encouraging you to get in the kitchen and cook with convincing new food and sweet taste.
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