Name: Sauerkraut Soup with Smoked Meat and Potatoes
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 portions
Ingredients: 62.5 g pork; 100 g sauerkraut; 0.5 pcs potatoes; 0.25 pcs onion; 0.25 pcs carrot; 0.5 clove garlic; 2.5 g plain flour; 0.75 g sweet paprika; 0.5 g caraway; 0.5 pcs bay leaves; 1 pc allspice; 1.25 g salt; 0.25 g black pepper; 3.75 g lard; 0.325 l water; parsley; 1 slice bread

Step by step process

Preparation

1
Cut the smoked pork into smaller cubes (about 1-2 cm). If it has a thick layer of fat or skin, you can remove some according to taste.
2
Peel the potatoes and cut them into roughly 2 cm cubes. immediately place them in cold water to prevent discoloration and leave them there until adding to the soup.
3
Peel and finely chop the onion, clean the carrot and slice it into half-moons, peel the garlic and press or finely chop it.
4
If needed, cut the sauerkraut into shorter strips and let it drain well. If it's very sour, rinse briefly with cold water and squeeze thoroughly. Taste the sauerkraut and decide whether to add some of its juice later for a more pronounced tang.

Cooking

5
In a wide pot, heat the lard over medium-high heat, add the finely chopped onion and sauté for 5-7 minutes until soft and translucent. edges may brown slightly, but the onion must not burn.
6
Add the sliced carrot and sauté for 2-3 minutes until it begins to soften. Stir in the pressed garlic, sprinkle in the all-purpose flour and sweet paprika and, stirring constantly, fry for about 1 minute until the flour loses its raw taste and the paprika releases its aroma (be careful-paprika can burn easily).
TIP:
Toast the plain flour in fat (lard or oil) for about a minute over medium heat until it develops a light golden color and loses its raw taste. Gradually add the liquid, whisking to prevent lumps.
7
Gradually pour in about 1 liter of water or stock and whisk or stir well to avoid lumps. Scrape up any browned bits from the bottom of the pot for fuller flavor.
8
Add the chopped smoked meat, bay leaf, 3-4 allspice berries, and caraway. Increase the heat to bring to a boil, then reduce to a gentle simmer and let simmer for 15-20 minutes so flavors meld and the meat heats through.
9
Add the potatoes and cook for 12-15 minutes until tender (check with a fork). Then add the prepared sauerkraut and cook another 10-15 minutes - the cabbage should soften but retain some bite and texture.
10
Taste the soup and adjust salt as needed. If you want more tang, add small amounts of sauerkraut juice gradually, tasting as you go. If the soup is too thick, thin with a little water or stock and simmer briefly.

Serving

11
Remove the soup from the heat, take out the bay leaf and allspice berries. Let rest for 5 minutes to allow the flavors to settle.
12
Serve into deep plates or bowls, sprinkle with freshly chopped parsley, and offer fresh bread to accompany.