Our family is very fond of such thick, rich soups, especially with the beginning of the cold season. There are already German eintopf of sauerkraut, but I will offer you my recipe of this thick soup. With wild mushrooms, bacon, zucchini and peas!
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 150 gram Honey agaric boiled
- 50 gram bacon smoked sliced
- 1 piece Potato
- 200 gram Zucchini
- 0,5 piece Onion
- 1 clove Garlic
- 700 ml Broth I have meat (can be simply boiling water)
- 1 handful Pickled cabbage
- 2 tablespoons Green peas fresh or frozen
- Greens to taste
- 1 teaspoon Paprika sweet
- 3 pieces Allspice (peas)
- 2 pieces Bay leaf
- 2 pieces Cloves
- Salt to taste
- Vegetable oil to taste
Ingredients
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Instructions
- Mushrooms, if large-then cut, bacon cut into strips.
- Fry in a thick-walled saucepan mushrooms with bacon on high heat.
- Potatoes and zucchini cut into cubes, garlic and onion-arbitrarily.
- Fry the vegetables on high heat along with the mushrooms with the addition of paprika.
- Add sauerkraut and fry again.
- Pour in the broth, add the peas and chopped herbs, add spices and cook under a lid on low heat after boiling-30-40 minutes until soft sauerkraut.
- Salt and pepper better before serving, when the sauerkraut has already given its salt to the broth. I didn't salt, I'm salty enough as it is. Serve hot, drizzled with butter in a plate.
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