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Print Recipe
Eintopf Autumn with Mushrooms and Bacon Recipe
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
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Mushrooms, if large-then cut, bacon cut into strips.
    Mushrooms, if large-then cut, bacon cut into strips.
  2. Fry in a thick-walled saucepan mushrooms with bacon on high heat.
    Fry in a thick-walled saucepan mushrooms with bacon on high heat.
  3. Potatoes and zucchini cut into cubes, garlic and onion-arbitrarily.
    Potatoes and zucchini cut into cubes, garlic and onion-arbitrarily.
  4. Fry the vegetables on high heat along with the mushrooms with the addition of paprika.
    Fry the vegetables on high heat along with the mushrooms with the addition of paprika.
  5. Add sauerkraut and fry again.
    Add sauerkraut and fry again.
  6. 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.
    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.
  7. 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.
    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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