Sauerkraut Soup with Roasted Sausage

Winter is the time when sauerkraut often finds its way onto our plates. We usually enjoy it as a side dish to boiled or roasted meat, but it is also excellent in soups and stews, where a good homemade smoked sausage must not be missing.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Carniolan sausage

  • 750 ml Water

  • 4 spoon Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 500 g Sauerkraut

  • 3 pods Garlic, fresh

  • 2 piece Spices, bay (leaves)

  • 0.5 teaspoons Spices, pepper, black

  • 1 teaspoon Spices, paprika

  • 1 teaspoon Salt, table

  • 4 spoon Sour cream

Steps

  1. Place the sausage in a pot with cold water and wait for the water to boil. Then remove the pot from the heat and let the sausage sit in the water for another 10 minutes. Taste the sauerkraut. If it seems too sour, quickly rinse it in a colander under cold running water. Peel and finely chop the onion and garlic.

  2. Cool the sausage and slice it. In a larger pot, heat two tablespoons of oil and sauté the chopped onion. Add the sauerkraut and pour in the liquid in which the sausage was cooked. There should be enough liquid to completely cover the sauerkraut. Add more water if necessary. Add a bay leaf, ground paprika, chopped garlic, salt, and peppercorns to the pot. Partially cover the pot and simmer the soup over moderate heat until the sauerkraut softens (about 20 minutes).

  3. Heat the remaining oil in a pan and roast the sausage slices. Serve the soup in bowls, garnished with a spoonful of sour cream and the roasted sausage slices. Serve the prepared dish with bread.

Nutrition Information (Per 100g)

  • Calories: 109.35 kcal
  • Fat: 8.09 g
    • Saturated Fat: 1.23 g
  • Carbohydrates: 5.52 g
    • Sugars: 1.47 g
  • Protein: 2.21 g
  • Fiber: 1.47 g

Advice

Optionally, you can add potatoes to the soup.