John Myers
Sauerkraut Cream Soup with Smoked Trout
The perfect sauerkraut cream soup with smoked trout recipe with a picture and simple step-by-step instructions.
- 100 g Sauerkraut
- 2 piece Shallots
- 100 g Streaky bacon
- Butter
- 400 ml Chicken broth ….. link see below …..
- 400 ml Vegetable broth ….. link see below …..
- 200 ml Cream
- Salt !!
- Cayenne pepper
- 100 g Mildly smoked trout fillet
- 1 tsp Horseradish
- 1 tsp Chives
- Drain the sauerkraut well and collect the juice. Then roughly cut the cabbage. Peel and finely dice the shallots. Cut the bacon into small cubes.
- Heat the butter and fry the diced bacon in it, then add the shallots and the cabbage and let it sear too. Fill up with the hot broth and the cream with a little cayenne pepper and salt !!! .. (depending on how salty the bacon is) and simmer gently on a low heat for about 20 minutes.
- In the meantime, carefully cut the trout fillets into small bite-sized pieces and place on the serving spoon, garnish with a little horseradish. Cut some chives into rolls for decoration.
- Put the finished soup in a soup cup, sprinkle with chives and serve the trout fillets and now ….. enjoy your meal …..
- Basic recipe for chicken soup
- Basic recipe for my “grainy vegetable broth”
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