Russian-Austrian sauerkraut soup

Ingredients for 4 servings:

• 1 bag of sauerkraut
• 2 onions
• 2 carrots, possibly more, depending on size
• 4 large potatoes
• 2 bay leaves
• 2 garlic cloves, more if desired
• 4 sausages (Debrecziner)
• n. B. peppercorns
• 1 liter beef broth
• possibly salt
• e.g. olive oil or other oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Remove the sauerkraut from the packaging. Drain it if desired. Place the sauerkraut and bay leaves in a pot and add enough beef broth to cover the sauerkraut. Bring to a boil, then simmer on low heat for about 1/2 hour. Peel and finely chop the onion, along with the carrots, potatoes, and Debreczinski sausage. Brown the onion in oil in a pressure cooker; it’s okay if it browns. Add the carrots and potatoes one at a time and sauté. Add more broth until everything is well covered. Now add the Debreczinski sausage. Close the pot and cook for about 15 minutes, until the potatoes are tender. Now open the pressure cooker (follow the manufacturer’s instructions!), add the separately cooked sauerkraut, and finally a little more broth until the desired amount of liquid is reached. Bring to a boil again, then remove from the heat or reduce the heat. Finally, press the garlic into the soup. If you prefer, you can use other broth instead of beef broth—but using beef broth eliminates the need for seasoning. No additional spices or ingredients were used, as all of the listed ingredients and the broth are perfectly sufficient for flavor.