John Myers
Sauerkraut Soup with Black Pudding Dumplings
The perfect sauerkraut soup with black pudding dumplings recipe with a picture and simple step-by-step instructions.
- 200 gram Blood sausage
- 1 diced Bread roll
- 1 pcs Egg yolk
- 1 El Breadcrumbs
- 0,5 liter Beef broth
- 0,5 liter Sauerkraut freshly pressed juice
- 1 pinch Caraway seed
- 0,125 liter Obers
- Salt
- 1 El Butter
- 1 El Plain flour
- Cut the blood sausage into slices and heat up in a pan.
- Crush with the diced breadcrumbs (dried and roasted) and knead the egg yolk.
- Set with the breadcrumbs and roll the dumplings. (It is advisable to cook a sample dumpling – if it should fall apart, incorporate a little (!) flour)
- Roast one tablespoon of butter with just as much flour until the stoving shows its color. Pour beef soup and sauerkraut juice on top. (Sauerkraut juice + Sauerkraut juice are not the same! You should definitely make sure to get a “mild” one. Otherwise use significantly less sauerkraut juice and more beef soup)
- Add cumin (whole). Cook the soup on a low heat for 20 minutes. Meanwhile, cook the dumplings in salted water on a low heat for 10 minutes.
- Round off the soup with cream. Beat with a whisk until it becomes frothy (optional). Dumplings in the soup – done.
- PS: you can also make a wonderful strudel filling from black pudding, eggs and bread cubes. This saves you having to add breadcrumbs and the crispy strudel tastes even better …
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