Fiefhusener Sauerkraut Soup – Sauerkraut Soup for many hungry people

Ingredients for 8 servings:

• 1 gr. can/n sauerkraut (wine sauerkraut)
• 1 large can of tomatoes, peeled
• 500 g minced beef
• 3 large onions
• 3 tbsp vegetable broth, instant
• 200 g bacon, streaky and smoked
• 2 cloves garlic
• 10 grains allspice, whole
• 3 shots of Worcestershire sauce
• 4 tbsp oil
• 3 tbsp parsley, flat, chopped
• e.g. salt and pepper
• Paprika powder, hot

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Recipe in Low German with High German translation, quick to make

What you said before: You have a large pot with a lid and can cut the onions into cubes and cut them into small ends. You cut the bacon into cubes. You cut the garlic into small cubes or press it into a dör. Now it starts: The onions were fried in the oil with great success. Lütt pray loter the bacon will take care of it. Giff you ok a beet pepper and salt there. If all of that was glassy, ​​you’d get the hack there. That’s like a gornix, if all of them put a bed on the bottom of the pot, it wouldn’t all be wiped out. Now you cook it for a bed and braise all the beds again. Loot that you can stew every day for a few minutes. Now you strain the tomatoes with the juice there and then mash them all thoroughly. Now the knob goes there and after a lot of digging it can simmer for about five minutes. You smoke the whole doos from the Suurkruut then tweemol with Woter full and tip it inne Supp. Stir vigorously. Now the pimento was tipped into the tea infuser and the supp was hung and the suurkruut was unröhrt. Now the supp is usually ready. Lot the Pott bi lütte Hitt so strolly twee Stünn trekking un röhr dat af un an mol üm. Before serving, season with salt, pepper and a bit of paprika. Finally, stir in a dash of Worcestershire sauce and place it on the dish. Next comes the finely chopped parsley. ____________ Standard German translation: Dice the onion and cut the sauerkraut into short pieces. Dice the bacon, as well as the garlic (or press it through). Fry the onions in oil over high heat. A little later, add the bacon. Fry until translucent with salt and pepper and add the minced meat. Reduce the heat slightly and simmer for about 10 minutes. Add the tomatoes and their juice and mash them through. Simmer with the garlic for another 5 minutes, stirring vigorously. Fill the empty sauerkraut can twice with water and add to the soup. Stir well. Stir in the sauerkraut and place a tea strainer and the allspice into the soup. Let it simmer in a covered pan over low heat for about 2 hours, stirring occasionally. Before serving, season again with salt, pepper, Worcestershire sauce, and plenty of paprika. Serve hot. Sprinkle with chopped parsley as a garnish.