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Sauerkraut soup with peppers and Cabanossi

updated

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Ingredients for 4 servings:

  • 2 m.-sized onion(s)
  • 3 garlic cloves
  • 2 red bell peppers, cut into small cubes
  • 40 g butter
  • 1 can of sauerkraut (850ml)
  • 3 tbsp tomato paste
  • 2 tbsp tomato ketchup
  • ¾ liter chicken stock (homemade, no stock cubes!!!)
  • 400 g Cabanossi, mini or other sausages
  • Sugar
  • salt and pepper
  • Paprika powder
  • Cayenne pepper
  • chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

hearty, quick and delicious

Heat the fat, fry the chopped onion and garlic clove, being careful not to overcook. Add the diced bell peppers and sauté with the sauerkraut for 5 minutes. Add the tomato paste and ketchup and sauté briefly. Deglaze with the stock, bring to a boil, and simmer, covered, for about 30 minutes. Add the whole mini Cabanossi and heat through. Season to taste with sugar, paprika, cayenne pepper, salt, and pepper. Serve sprinkled with chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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