John Myers
Soups: Sauerkraut Soup
The perfect soups: sauerkraut soup recipe with a picture and simple step-by-step instructions.
- 1 tablespoon Clarified butter
- 3 piece Floury potatoes
- 1 piece Onion
- 2 piece Bay leaves
- 5 piece Juniper berries
- 1 tablespoon Grained vegetable broth *
- 0,5 teaspoon Black pepper from the mill
- 3 tablespoon Sauerkraut ready-cooked
- 2 piece Egg yolks, fresh
- 1 tablespoon Mascarpone / sour cream
- 150 g Fresh smoked bacon
- Peel the potatoes and onion and cut into cubes. Cut off the rind from the pork belly and divide.
- Heat the butter lard in a saucepan and sear the potatoes, onions and rind in it.
- Add the vegetable stock, bay leaves and juniper berries, add water and cook the potatoes until soft.
- In the meantime, cut the smoked belly meat (bundle) into small cubes and fry them in a pan until crispy.
- Remove the bay leaves and juniper berries and coarsely puree the potatoes – there should still be a few pieces left over.
- Add sauerkraut, egg yolk and mascarpone / sour cream and stir well. If the soup is still too thick, add a little water until the desired consistency is achieved. Heat again – do not boil – and then arrange on warmed plates and garnish with the crispy bacon cubes.
- * Link to spice mixes: Granulated vegetable broth
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