This recipe is Slovak version of the Sauerkraut soup which is traditionally served during Christmas festivities. No one is more associated with sauerkraut than Gemans but they didn't invent this dish and there is tons of variations of this recipe across Europe.
Prep Time40 minsCook Time2 hrsTotal Time2 hrs 40 mins
Ingredients
1 kg Sauerkraut
...sauté
2 Medium Yellow Onion(diced)
2 tsp All-purpose Flour
1 tsp Sweet Paprika
...mushrooms
100 g Dry Mushrooms(rehydrated)
100 g Fresh or Frozen Mushrooms
1 tsp Mushroom Flavoring(instant soup powder)
...spices
2 Bay Leafs
5 Black Pepper
2 New Spice
...after 30 mins
2 pt Hungarian Sausage for Goulash
...last 10 minutes
250 ml Cooking Cream(12% fat)
Over 2000 years ago the Chinese were building the great wall of China and needed to feed thousands of workers in a remote area. They found probably one of the most remarkable things about cabbage that you can preserve it with no refrigeration or canning by fermenting it. They didn't use salt, probably because salt was scarce back then, but they used a rice wine to ferment and preserve the cabbage and it was a nutritious dish that fed the workers and kept them healthy and strong.
Directions
Preparation
1
- Open packages of Sauerkraut and strain and squeeze to get rid of excess water.
- If cabbage is too sour you can also wash it under water and squeeze again. Reserve the liquid.
- I usually wash half of cabbage. Cut cabbage loosely, like 3cm strips and set aside.
Sauté
2
- Sauté onions until translucent, then add flour and cook for 1 minute or so, then add paprika, mix all well.
- Now add sauerkraut, mushrooms, water from mushrooms (strained), frozen mushrooms.
- Add bay leafs and then water until desired consistency is achieved, around 3-4 liters, depends how thick soup you want.
Simmer
3
- Bring your soup to the boil and then lower to achieve nice gentle simmer, set timer for 2 hours.
- After 30 minutes add sausage cut roughly to 1cm thick slices.
Finishing
4
- After nearing 2 hours mark, cabbage should be soft.
- Add cream to balance the sourness and salt & pepper according to taste.
- If soup lacks sourness add reserved water from sauerkraut.
Ingredients
1 kg Sauerkraut
...sauté
2 Medium Yellow Onion(diced)
2 tsp All-purpose Flour
1 tsp Sweet Paprika
...mushrooms
100 g Dry Mushrooms(rehydrated)
100 g Fresh or Frozen Mushrooms
1 tsp Mushroom Flavoring(instant soup powder)
...spices
2 Bay Leafs
5 Black Pepper
2 New Spice
...after 30 mins
2 pt Hungarian Sausage for Goulash
...last 10 minutes
250 ml Cooking Cream(12% fat)
Directions
Preparation
1
- Open packages of Sauerkraut and strain and squeeze to get rid of excess water.
- If cabbage is too sour you can also wash it under water and squeeze again. Reserve the liquid.
- I usually wash half of cabbage. Cut cabbage loosely, like 3cm strips and set aside.
Sauté
2
- Sauté onions until translucent, then add flour and cook for 1 minute or so, then add paprika, mix all well.
- Now add sauerkraut, mushrooms, water from mushrooms (strained), frozen mushrooms.
- Add bay leafs and then water until desired consistency is achieved, around 3-4 liters, depends how thick soup you want.
Simmer
3
- Bring your soup to the boil and then lower to achieve nice gentle simmer, set timer for 2 hours.
- After 30 minutes add sausage cut roughly to 1cm thick slices.
Finishing
4
- After nearing 2 hours mark, cabbage should be soft.
- Add cream to balance the sourness and salt & pepper according to taste.
- If soup lacks sourness add reserved water from sauerkraut.