Cabbage soup with porcini mushrooms and sausage

Last Updated on September 30, 2024

A tasty cabbage soup set with dried porcini mushrooms and paprika sausage, served softened with sour cream.

Ingredients:

500 g of sauerkraut 250 g 250 g potatoes 100 g English bacon 50 g smooth flour 25 g lard 25 g of dried porcini mushrooms (mixtures are also possible) 1.5 l broth (can also be from masox) 250 ml sour cream 4 pcs garlic cloves 1 pcs large onions 1 tsp ground sweet paprika bell pepper new spices salt

Procedure:

1.
1. Cut sauerkraut and boil in broth, add bay leaf, allspice, porcini mushrooms and boil for 30 minutes
2. Peel potatoes, cut into cubes and cook separately until soft 3. Dice the English bacon and onion and lightly fry in lard, then add the plain flour, ground pepper and again lightly fry and add to the boiling soup, stir and simmer
4. Towards the end of the boil, add the boiled potatoes, sliced sausage and rubbed garlic with salt 5. When serving, put a spoonful of sour cream on each plate.