Sauerkraut soup – a detailed recipe for cooking. с друзьями: 
Time: 25 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 head of savoy cabbage (cut into 4 parts, cut stump and chop)
- 2 tbsp. frozen coarsely grated potatoes for cooking hash brown
- 1 can (400 gr.) White beans (drain the brine)
- 1 pack (450 gr.) Sauerkraut (rinse and strain)
- 1 liter chicken broth
- 2 tbsp. l olive oil
- 225 gr. sliced ham steak
- 1 cut into 4 parts and sliced into thin slices onions
- 1 tbsp. coarsely grated carrots
- Salt and ground black pepper
- 1 fresh or dried bay leaf
- 2 tbsp. apple cider
- 1/4 Art. honey
- 1/4 Art. chopped dill
- 1 tbsp. sour cream for serving
Recipes with similar ingredients: Savoy cabbage, cabbage sauerkraut, white beans, ham, onions, carrots, potatoes, apple cider, bay leaf, dill, honey, sour cream
Recipe preparation:
- On a moderate heat, heat a soup pot with olive oil. Put the ham and lightly fry for 2-3 minutes. Add chopped cabbage and, when done, chop the onion and rub carrots, also put them in a pan.
- Add frozen potatoes, salt and pepper well vegetables. Add bay leaf, cider, honey, beans, sauerkraut and chicken stock. Cover the pan and bring the soup to boiling. Remove the lid and cook for 10 minutes. to the softness of vegetables. Add dill and spices (if necessary). Serve the soup in shallow bowls by adding sour cream.
