Soup with sauerkraut and sausages
Description
Hearty and aromatic soup. This soup belongs to Hungarian cuisine. It perfectly satisfies hunger—rich and thick, with a subtle sausage aroma. Sausages play an important role; you can buy smoked ones to give the soup a "smoky" flavor! Well, take a look, the soup is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients and spices, and let's get started! There's no need to wash the cabbage before cooking, the brine should remain.
- 2
Step 2
Slice the onion into half-rings and fry in vegetable oil with a pinch of salt until golden brown. At the end of frying, add a spoonful of paprika and mix. Remove from heat.
- 3
Step 3
Cut the cabbage into small strips for easy eating.
- 4
Step 4
Place cabbage, onion with paprika, salt, ground black pepper, and bay leaf into a saucepan.
- 5
Step 5
Pour 1.5 liters of water, bring to a boil and cook the soup for 30 minutes.
- 6
Step 6
While the cabbage is boiling, slice the sausages into rounds.
- 7
Step 7
Put sour cream and flour into a bowl, and add 50 ml of cold water. Mix the ingredients with a whisk until smooth, making sure there are no lumps. Just in case, I strain the mixture through a sieve.
- 8
Step 8
Pour the sour cream mixture into the soup, add the sausages, and cook for another five minutes until the soup thickens slightly. Serve the soup hot with fresh herbs. Enjoy!