Soup with sauerkraut
Description
A hearty first course. If desired, you can add a little potato, carrot, and tomato purée to this soup—it will be very tasty. Raisins can be replaced with 2 tablespoons of sugar, and pork fat can be substituted with butter. There are many recipes for this kind of soup: made with meat broth or water, with smoked meat or ham, mushrooms, bacon, boiled egg, etc. Anyway, see for yourself. Serve the soup hot.
Instructions
- 1
Step 1
Cut the pork knuckle into pieces, rinse, place in a pot, pour in 5 liters of cold water, and simmer for 20 minutes, skimming off the foam as it appears.
- 2
Step 2
Add the chopped onion, bay leaf, black peppercorns, and dried parsley.
- 3
Step 3
Simmer the broth for another 45 minutes, or until the meat becomes tender. Transfer the meat to a cutting board, remove the skin, separate the meat from the bones, and cut it into pieces. Strain the broth, then return it to the pot together with the meat.
- 4
Step 4
Rinse the sauerkraut under cold water, squeeze out the liquid, and add it to the broth.
- 5
Step 5
Add the diced bacon and rinsed raisins. Simmer the soup over low heat for another hour.
- 6
Step 6
Separately mix the flour with pork fat (or butter), add to the soup, and stir. Continue cooking over medium heat, stirring, until the soup thickens. Season with salt and ground black pepper.
- 7
Step 7
Serve the sauerkraut soup hot, with boiled potatoes or potato dumplings served separately.