sauerkraut soup
Servings: 2
ingredients:
- 250 g minced beef
- 5-6 spring onions
- 1-2 cloves of garlic
- 1 tbsp peanut oil
- 400 ml beef stock
- 1 can tomato purée (70 g)
- a pinch of sugar
- 1 tsp ground sweet paprika (not heaped)
- 1/4 tsp ground caraway
- 150 g sauerkraut
- salt & pepper (to taste)
how to:
- Chop the spring onions & press the garlic.
- Grab a pan & fry the minced beef, the spring onions & the garlic in peanut oil for about 10 min.
- Crush the minced beef while frying.
- Grab a pot & mix beef stock, tomato purée, sugar & spices.
- Bring the stock to a boil.
- Add the fried beef mess & start simmering for about 10 min.
- Add sauerkraut & simmer for another 5-10 min.
- Ready for serving.
Notes
Prep Time: Includes the frying of the minced beef as well as the simmering of the soup.
Servings: It’s 4 small bowls as a starter or 2 big bowls as a main dish.
Beef stock: You may also work with 500 ml or even 600 ml. In this case add some more sauerkraut (about 50 g resp. 100 g).
Sauerkraut: If there is too much liquid drain the sauerkraut or even squeeze the liquid out.
Sauerkraut: I worked w/ plain sauerkraut labelled „mild“. You may also use sauerkraut refined w/ white wine or even the sophisticated champagne-cooked sauerkraut.
The soup is fine for reheating & may be stored in the fridge (at least!) for a day.
Sorry. no experience with freezing!