Sauerkraut soup

Ingredients for 4 servings:

• 500 g minced meat, half & half or just beef
• 1 gr. can/n sauerkraut
• 4 small cans of tomatoes
• ½ tube(s) tomato paste
• 1 large onion(s)
• 2 medium-sized garlic cloves
• Vegetable broth, instant OR:
• Beef broth, instant
• salt and pepper
• Oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple, delicious, proven for many years

I heat about 1 tbsp of olive oil in a large pot, add the finely chopped onion, fry it until translucent, and then throw in the roughly chopped garlic cloves. Don’t let it brown, or it will become bitter! I crumble the mince and fry it until it’s nice and crumbly. It doesn’t have to be microscopically small; it’s okay if there are lumps! In the meantime, I’ve removed the sauerkraut from the can, loosened it up, and chopped it up a bit with kitchen scissors. I then add it to the pot and let it simmer for about 10 minutes. Stir in the tomato paste to develop a nice roasted aroma. The process of freeing the tomatoes has now extended to include them, which I have chopped up a bit and removed some of the stems, then add everything to the pot with the liquid! I fill the sauerkraut can about 2-3 times with water, which, of course, also goes into the pot—it’s supposed to be a soup, after all. Then season with salt, pepper, and broth (about 1 tbsp.), cover, and let it simmer for about 1 hour, stirring occasionally! And don’t forget, according to Widow Bolte: “Sauerkraut is especially popular when reheated”: that means, reheated the next day, perhaps with more seasoning, the soup tastes even better! You can vary the liquid, as well as the seasoning—everyone can choose their own preference!