New Year’s Eve cabbage soup
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ingrediencie
250 g fresh or smoked pork 10 g dried mushrooms 400 g sauerkraut with juice 1 pk bay leaf to taste black and allspice grains a little cumin 3 cloves garlic to taste salt 30 g lard 30 g Dr Oetker Solamyl 200 g sausage 250 g potatoes a little marjoram
step
1. Put the washed meat and dried mushrooms to boil in water. After an hour of cooking, add the sauerkraut, bay leaf, whole black and allspice, caraway seeds, garlic rubbed with salt and continue cooking. 2. Remove the soft meat, thicken the soup with a pale roux made from lard and Solamyl, add the smoked sausage and simmer for 20 min. Add the marjoram shortly before boiling. 3. Cut the meat and sausage into smaller pieces and put back into the cabbage soup. Cook the cleaned potatoes cut into quarters separately. Once cooked, place them on plates and pour over the hot cabbage soup.
