Dishes
One of the most popular soups:
Sauerkraut soup
Recipe:
Serves 4 - 6 people
- 250 g raw sauerkraut
- 1 onion
- 1/4 white wine (preferably Riesling)
- 8 slices of bacon
- 2 bay leaves
- 5 juniper berries
- 1 clove o garlic
- a little caraway seed, whole
- 10 white peppercorns
- 1 1/2 litres of beef soup or chicken stock
- 1/8 litre sour cream
- Salt and pepper from a mill
Rinse the sauerkraut carefully in a colander under running water, then let it drip off. Cut it up a bit and set aside.Ley the bay leaves, juniper berries, peppercorns, clove of garlic and the caraway on a cloth that can be boiled and tie up into a spice bag. Cut the bacon in small cubes - but keep one slice for each person aside: dry these slowly until crisp and use as a garnish.
Fry the remaining bacon cubes slowly in a little oil, reduce the heat, add butter and finely chopped onions and slowly steam until soft. Pour in the white wine, let cook a few minutes. Now add the sauerkraut, spice bag and 1 1/4 of the soup, season with salt and a little pepper and let simmer about 30 minutes.
In the meantime, mix 2 T cake flour with the sour cream and add to the remaining soup.
When the soup is finished remove the spice bag and stir in the sour cream mixture with a whisk - after this it should not boil again. Pour the soup into bowls, sprinkle with parsley, and arrange the fried bacon slices across the top.