Eintopf Autumn with Mushrooms and Bacon Recipe
Our family loves such thick, rich soups, especially with the beginning of the cold season. There is already a German aintopf of sauerkraut, but I will offer you my recipe for this thick soup. With wild mushrooms, bacon, zucchini and peas!
Servings 2
Cook Time 60 minutes
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
Instructions
- Mushrooms, if large, then cut, bacon cut into strips.
- Fry mushrooms and bacon in a thick-walled saucepan over high heat.
- Cut potatoes and zucchini into cubes, garlic and onion - arbitrarily.
- Fry the vegetables over 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 for 30-40 minutes until the sauerkraut softens.
- It is better to salt and pepper before serving, when the sauerkraut has already given its salt to the broth. I didn't salt it, I'm salty enough as it is. Serve hot, sprinkled with butter on a plate.