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| | Oil; for cooking |
| 6 x ca. 30 g | Smoked bacon; diced small |
| 1 Tasse | onions thinly sliced |
| 1 Tasse | Grated Granny Smith apple |
| 1 Teelöffel | Dry leaf thyme |
| 1/2 Teelöffel | caraway seeds |
| 2 | Crushed juniper berries |
| 3 Tasse | Fresh sauerkraut; rinsed |
| 2 Tasse | chicken stock |
| 1 Tasse | Grated Idaho potatoes |
| 2 Esslöffel | butter unsalted |
| | salt |
| | black pepper freshly ground |
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Heat 1 tablespoon cooking oil in a large soup pot. Cook bacon until crispy. Add the onion and apple, cook for 4 minutes. Add the thyme, caraway seeds, juniper berries, and kraut. Stir to thoroughly mix. Add the stock and simmer, covered for 5 minutes. Add the potatoes and butter. Stir and cook for 5 more minutes. Season with salt and pepper. This recipe yields 10 servings.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
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