Soup with sauerkraut and smoked meats
Description
The soup is simple and quick to prepare. After the long winter holidays, my family always asks for soup or cabbage borscht with sauerkraut. In my opinion, soup differs from borscht by being more liquid, while borscht is always thick; in borscht, I add millet. Traditionally, sauerkraut soup is made with meat broth, but after the holidays, there are always leftover pieces of various smoked meats. You can use them to make solyanka or cook this kind of soup. Don't know how? Let me tell you. Serve the soup hot.
Instructions
- 1
Step 1
Cabbage will take the longest to prepare. Place it in a saucepan, add half a cup of water, and simmer over low heat for 40-50 minutes, covered.
- 2
Step 2
Peel the onion and potatoes.
- 3
Step 3
Cut the potatoes into small cubes and place them in a pot with water. Put on the stove to boil. Cut the onion into cubes.
- 4
Step 4
I will be cooking soup with smoked sausages and smoked chicken. You can chop smoked sausage or meat left over from the holiday.
- 5
Step 5
Slice the sausages into rounds and cut the chicken meat into cubes.
- 6
Step 6
Fry the smoked meats in vegetable oil, then add the onion.
- 7
Step 7
The potatoes are almost ready, add the smoked meat sautéed with onions. Bring to a boil.
- 8
Step 8
Now add the cabbage. Bring the soup to a boil, taste and add salt, black pepper, and bay leaf. Let it simmer for another one to two minutes, then add the fresh herbs and remove from heat.
- 9
Step 9
The soup is ready. Serve hot.