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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 | Cans(1/lb) sauerkraut |
| 1 Tasse | potatoes diced |
| 2 ca. 1 Liter | beef broth |
| 1 1/2 Teelöffel | paprika |
| 1 ca. 1 Liter | chicken broth |
| 1 | Bayleaf crushed |
| 2 Scheibe | Bacon chopped |
| 1 Esslöffel | sugar |
| 6 x ca. 30 g | Thinly sliced Polish sausage |
| 1/4 Teelöffel | pepper |
| 1/2 Tasse | onions chopped |
| 2 Esslöffel | flour |
| 1/2 Tasse | carrots shredded |
| 1/4 Tasse | water |
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"Try it you'll like it". Actually folks this soup taste better than it sounds.
Drain sauerkraut well, put into heavy sauce pan, add beef and chicken broth, cover and simmer for 30 minutes. Fry bacon until crisp, remove to saucepan. Add sausage to bacon fat and cook for 5 minutes, stirring occasionally; remove to sauce pan. Add onions and carrots to fat, stir and cook for 2 minutes; remove to sauce pan. Add potatoes, paprika, bay leaf, sugar and pepper to rest of soup. Cover and simmer for 30 minutes. Add flour and water paste and cook for another 5 minutes. Serve hot.
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