Stews / Soups: Hearty Potato and Sauerkraut Stew with Paprika and Cabanossi

Cut cabanossi into slices, dice meat sausage and bacon. Peel the onion, clean and wash the paprika and parsley root. Peel the parsley root. Cut everything into small cubes.

Heat a tablespoon of oil in a pan. Let the rest of the oil heat up in a large saucepan. Fry the cabanossi, meat sausage and bacon in the pan until everything has turned a little color. First fry the onions in the pan until they are soft, then add the potatoes and stir-fry for about 3 minutes.

Remove the pan from the heat, degrease the sausage mixture on a little kitchen roll. Set aside until further processing.

Add tomato paste and ajvar to the potatoes and fry briefly. Deglaze with the hot vegetable stock, the chopped tomatoes and the orange juice. Bring to the boil, then add the paprika and parsley root. Lightly salt and pepper, add sugar, bay leaves and the remaining spices to the pot. Simmer over a medium heat for 45 minutes, stirring occasionally.

In the meantime, drain the sauerkraut and cut the dried apricots into small pieces.

After 25 minutes of cooking, add the sausage mixture, sauerkraut and apricots to the stew. Let everything continue to simmer, stirring again and again in between.

Finally, season the stew to taste again and take the bay leaves out of the pot. Then stir in the herbs and honey. Let everything sit briefly. Arrange the soup in deep plates with a dollop of sour cream and serve.

Tip 8: I cooked the stew the day before, pulled it through and reheated it, such dishes still taste best. Have fun trying it out and cooking it yourself :-).