SAUERKRAUT AND PORK SOUP

Sauerkraut and Pork Soup image

Eastern Europe inspired soup. Easy to make, nutritious and inexpensive. The sauerkraut is added twice to preserve its sourish aroma. Do not rinse the sauerkraut!

Provided by Andreacute Grisell

Categories Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

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Ingredients

2 ounces butter or 2 ounces lard, etc
3/4 lb smoked bacon, cubed
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 tablespoon wheat flour
3 potatoes, peeled and cubed
1 small carrot, sliced
1 lb sauerkraut, with liquid chopped
1 quart beef stock
1 small cured spicy sausage, sliced
1 (8 ounce) can sour cream
1 bay leaf
1 teaspoon marjoram or 1 teaspoon oregano
1 teaspoon thyme
salt
pepper
dill

Steps:

Fry bacon, onion and garlic in fat until the onion is transparent.
Add flour and stir for a while.
Add carrot, potatoes, marjoram, thyme, bay leaf and half of the sauerkraut and enough stock to cover.
Bring to a boil and let simmer until the potato and carrot are soft (app. 15 minutes).
Add the rest of the sauerkraut together with its liquid (if there is any), the sour cream, the sausage, and salt and pepper to taste.
Bring to a boil again, then remove from heat and serve with chopped dill sprinkled on top.

Nutrition Facts : Calories 882.2, Fat 60.5, SaturatedFat 27.1, Cholesterol 150.3, Sodium 3630.5, Carbohydrate 43.9, Fiber 7.6, Sugar 5.6, Protein 41.4