en de it
sauerkrautrahmsuppe-st-nikolaus

Creamy sauerkraut soup with smoked meat

Hearty soup with South Tyrolean sauerkraut

Preparation

Fry the onions in oil until golden, add the garlic and sauerkraut. Fry briefly. Season with salt and pepper. Add the bay leaf, juniper berries and caraway; pour meat stock over the whole. Add the potato cubes and simmer for 30 minutes over a low heat. Remove the bay leaf and juniper berries, purée everything in the mixer and thicken with sour cream. Arrange on plates and garnish with chives and strips of smoked meat.

Beer recommendation
We recommend the variety Dunkles Lager

Wine recommendation
We recommend Kerner.

Ingredients for

2 people
4 people
8 people
125 g South Tyrolean sauerkraut
500 ml meat stock
½ onion, chopped
1 garlic clove, chopped
Salt and pepper
A little oil
½ potato, cut into cubes
½ bay leaf
A little caraway
1 juniper berrie
Sour cream
75g smoked meat, cooked and cut into strips
Chives, finely chipped
250 g South Tyrolean sauerkraut
1 l meat stock
1 onion, chopped
2 garlic cloves, chopped
Salt and pepper
A little oil
1 potato, cut into cubes
1 bay leaf
A little caraway
2 juniper berries
Sour cream
150 g smoked meat, cooked and cut into strips
Chives, finely chipped
500 g South Tyrolean sauerkraut
2 l meat stock
2 onions, chopped
4 garlic cloves, chopped
Salt and pepper
A little oil
2 potatos, cut into cubes
2 bay leaves
A little caraway
4 juniper berries
Sour cream
300 g smoked meat, cooked and cut into strips
Chives, finely chipped