Write a comment
Sauerkraut soup with potatoes
Sauerkraut soup with potatoes has a special, rich taste. Preparing such a dish will take slightly more time than boiling a light soup. Classic Russian meat-filled pies, kulebyaka, posikunchiki, pastries and vatrushki are served with the soup. A spoonful of sour cream or buttermilk is added to the plate and generously sprinkled with herbs.
A family dinner with aromatic sauerkraut soup with potatoes will create a true atmosphere of a Russian village in your home.
Caloric content: 38 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- sauerkraut – 700-800 g;
- potatoes – 450 g;
- carrots – 120 g;
- bell pepper – 80 g;
- onion – 120 g;
- parsley root if desired – 90 g;
- tomato paste or puree – 100 ml;
- refined vegetable oil – 100 ml;
- broth or water – 2500 ml;
- salt – 1 tablespoon;
- garlic – 1 clove;
- onions and dill – 0.5 bunch each;
- sugar – 1 teaspoon;
- spice mix for first courses – 10-15 g.
Preparation
- Squeeze out the excess brine from the sauerkraut, place it in a saucepan with two heated tablespoons of oil. Sauté over low heat, add 100-150 ml of broth, and stew for half an hour with a closed lid. If the cabbage is too salty, rinse it before use and drain it in a colander.
- Mix 100 ml of hot broth with tomato paste.
- Stir in the tomato into the cabbage, cook for another 15 minutes.
- Finely chop the peeled onion and sweet pepper.
- Add diced raw potatoes to the broth, bring to a boil. Add one tablespoon of chopped vegetables at a time, cook for about half an hour, reducing the heat.
- Sauté the onion in sunflower oil until translucent, then add the carrot, and after 5 minutes, add the pepper. Add the parsley root after frying the onion.
- Combine the sautéed vegetables with the cabbage, continue to stew for another quarter hour.
- In the broth with the cooked potatoes, add the stewed cabbage with vegetables. After it boils, reduce the heat and simmer the soup for 10 minutes.
- Chop the herbs on a cutting board, mince the garlic.
- Mix with sugar, salt, and chop the mixture with a knife.
- Sprinkle the finished sauerkraut soup with potatoes with half of the garlic dressing, let it simmer for 5 minutes with the lid off.
- Keep the finished dish on a warm stove for half an hour. Serve the soup in bowls, add a spoonful of sour cream on top, and garnish with the mixture of garlic and herbs. Enjoy your meal!
