POLISH SAUERKRAUT SOUP – KAPUSNIAK

POLISH SAUERKRAUT SOUP – KAPUSNIAK

Fixings

14 oz (400g) sauerkraut

12 oz (350g) smoked Polish wiener, split the long way and cut into ½-inch pieces

2 medium onions, finely slashed

2 medium carrots, diced

4 medium potatoes, cubed

5 oz (150g) smoked bacon, cleaved

1 teaspoon caraway seeds

1 twig thyme

2 tablespoons tomato glue

3 tablespoons olive oil

2 quarts (2 liters) water, or chicken or vegetable stock

1 straight leaf

Salt

Pepper

Directions

In a huge soup pot, heat the olive oil, add onions and cook until they relax. Add carrots and cook for not many more minutes. Add potatoes and water or stock. Heat to the point of boiling.

Add the bacon and hotdog to the griddle and cook until beginning to brown, around 5 minutes. Add the tomato glue and caraway seeds and cook for a couple of more minutes. Add sauerkraut and stew for 5-10 minutes more.

At the point when the potatoes are practically done, add the bacon, frankfurter and sauerkraut blend into the soup pot. Add cove leaf, thyme and season with salt and pepper. Get back to bubble and stew or another 20-30 minutes until the cabbage is delicate. Appreciate!

POLISH SAUERKRAUT SOUP – KAPUSNIAK VIDEO