But this is an old soup of Czech peasants and it consists of potatoes, onions, sauerkraut and a lot of meat. I do not know where the peasants had so much meat to cook such a soup. By the way, telnack cook until now, and even served in the restaurants of Prague. However in them it is served in a bread pot and a glass of plum brandy.
Instructions
- Cut the chicken and pork into small portions. Salt the meat. Sausages cut across pieces of 1.5-2 cm. My husband and I were forbidden to eat smoked meat, so I excluded sausages.
- In a large saucepan with a thick bottom, heat the fat (I cooked in vegetable oil). Put the chicken and pork, fry on high heat until Golden brown on all sides. Add the sausages, fry for another couple of minutes.
- Pour the onion into the pan, fry, stirring, for two minutes. Onions can be cut into thin half rings. I cut finely out of habit because of my mother, she did not eat onions, I had to hide it.
- Sprinkle the meat with paprika, stir and immediately pour in so much hot water that the meat is completely covered.
- Close the lid and simmer on low heat until the meat is completely soft, about 1-1. 5 hours.
- Cut peeled potatoes into quarters. Crush the garlic.
- Remove all the meat with a slotted spoon from the pan into a bowl, put the potatoes in the broth, bring to a boil and cook over low heat for 5 minutes.
- Then add cabbage, garlic, cumin, sugar and salt. Cook until potatoes are cooked.
- Return the meat to the pan add the broth to the desired thickness of the soup and bring to boil.
- Serve with sour cream and fresh bread.
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