John Myers
Sauerkraut Soup with Fried Sausages and Pretzel Chips
The perfect sauerkraut soup with fried sausages and pretzel chips recipe with a picture and simple step-by-step instructions.
Sauerkraut soup with fried sausages and pretzel chips
- 100 g Potato freshly peeled
- 100 g Celery bulb
- 1 piece Diced onion
- 450 g Sauerkraut preserve drained
- 0,6 liter Broth
- 0,1 liter White wine
- 0,2 liter Cream
- 2 piece Pretzel
- 1 tbsp Clarified butter
- 8 piece Rostbratwurst
- 2 tbsp Sunflower oil
- 4 piece Shish kebab skewer
- Sweat the onion in oil until translucent, then add the celery cubes, the chopped potatoes and the leek. Let everything go and deglaze with white wine, add sauerkraut. Top up with the broth and simmer for about 20 minutes until the vegetables are cooked through. Mix until you have a creamy soup, then add the cream. Season to taste with salt, pepper and sugar.
- Cut the pretzels into thin slices. Heat the fat and roast the pretzels evenly on both sides.
- Cut open the grilled sausages and skewer them. Let the hot fat slowly take on color on both sides.
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