Lentil – cabbage soup
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Contents
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ingredients
100 g lentils 80 g fresh or sauerkraut 40 g bacon 30 g plain flour 20 g onion 1 cup sour cream to taste salt, vinegar
procedure
1. Soak the lentils for several hours in cold water. Then pour it off and cover the lentils with clean water and cook slowly. Add the chopped cabbage to the semi-soft lentils and cook. 2. Thicken the soup with a dark roux made from chopped bacon, onion and plain flour. Simmer for a while, season to taste with salt and acid and improve with sour cream.
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