Thick potato soup with sauerkraut and bacon

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   Chop the potatoes, onions, carrots and celery coarsely and sauté in a saucepan in vegetable oil until the onions are transparent. When choosing potatoes, you need to give preference to the starchy, soft-cooking variety; this is necessary because we should end up with a thick, puree-like soup.

2. STEP 2

   

   After the vegetables have browned slightly, add enough broth to cover the vegetables and add salt to taste. Let's prepare sauerkraut.

3. STEP 3

   

   Add the cabbage almost at the end of cooking, when the potatoes have begun to boil, cook for just a couple more minutes and turn off. Cut the brisket into small cubes and fry with caraway seeds; we will need it for serving and to highlight the taste of the soup.

4. STEP 4

   

   Pour the soup into bowls and add the fried bacon. You can add a little cumin directly to the plate, it is very appropriate here.

Comments on the recipe

Shura

19.11.2023

4.5

A very interesting proposal, I especially liked the variation with separately fried bacon and serving it on top of everything. Sauerkraut will add sourness to the soup, it doesn’t seem like cabbage soup, but the taste is familiar, it was you, Anka, who correctly noted about the cabbage that it is better to add it at the end, otherwise the potatoes will be glassy and will not boil through the mashed potatoes. And then there’s celery, commendable)))

Irisha

19.11.2023

5

I love this soup, but I haven’t tried adding cabbage) thanks for the idea, I’ll have to try it

Magnago

19.11.2023

5

Yeah, Anka, the idea with the cabbage at the end is great! As soon as it’s open, I’ll definitely try the soup according to your recipe.