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
60minutes
Servings
2
Cook Time
60minutes
Ingredients
Instructions
  1. Mushrooms, if large, then cut, bacon cut into strips.
  2. Fry mushrooms and bacon in a thick-walled saucepan over high heat.
  3. Cut potatoes and zucchini into cubes, garlic and onion – arbitrarily.
  4. Fry the vegetables over high heat along with the mushrooms with the addition of paprika.
  5. 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 for 30-40 minutes until the sauerkraut softens.
  7. 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.
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