Cabbage Soup with Kranjska Sausage
When sauerkraut and Kranjska sausage come together in one dish, the result simply cannot be bad. Sauerkraut contains many medicinal substances and is also rich in fiber, which promotes the bodys self-healing. Kranjska sausage adds an authentic homemade flavor to the dish and ensures that even those who usually avoid it will enjoy the soup with pleasure.
Details
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 4
Ingredients
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2 spoons Oil, vegetable oil, canola
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1 piece Onion, raw
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300 g Carniolan sausage
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2 pod Garlic, fresh
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1 spoon Spices, cumin, seeds
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1 pinch Spices, chili powder
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1 spoon Spices, paprika
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500 g Sauerkraut
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800 ml Water
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2 piece Spices, bay (leaves)
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5 pieces Spices, pepper, black
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pieces Salt, table
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150 ml Sour cream
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1 spoon Vinegar, red wine
Steps
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Peel the onion and garlic, then finely chop them separately. Slice the sausage into rings. Drain the sauerkraut and chop it roughly.
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Heat oil in a large pot and sauté the chopped onion until translucent. Add the sausage and fry it while stirring. Mix in cumin, chili, paprika, and chopped garlic. Continue stirring and frying until the garlic becomes fragrant, then add the sauerkraut. Pour water over the ingredients and add bay leaf, peppercorns, and salt. Stir the soup well and bring it to a boil. Reduce the heat to a gentle simmer and let it cook partially covered for 20 minutes or until the sauerkraut softens.
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Once the soup is ready, stir in sour cream that has been well whisked with a fork. Season with additional salt and/or pepper if needed, and optionally add a tablespoon of vinegar. Remove the pot from the heat, cover it, and let the soup rest for 10 minutes before serving. Serve with homemade bread.
Nutrition Information (Per 100g)
- Calories: 125.18 kcal
- Fat: 8.46 g
- Saturated Fat: 2.22 g
- Carbohydrates: 6.04 g
- Sugars: 1.81 g
- Protein: 4.33 g
- Fiber: 1.91 g