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: 250 g pork; 400 g sauerkraut; 2 pcs potatoes; 1 pc onion; 1 pc carrot; 2 cloves garlic; 10 g plain flour; 3 g sweet paprika; 2 g caraway; 2 pcs bay leaves; 4 pcs allspice; 5 g salt; 1 g black pepper; 15 g lard; 1.3 l water; parsley; 4 slices bread

Step by step process

Preparation

1
Start this sauerkraut soup by cutting 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 keep them there until adding to the soup.
3
Peel and finely chop the onion, clean the carrot and slice 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 is very sour, rinse briefly with cold water and squeeze out thoroughly. Taste the sauerkraut and decide whether to add some of its juice later for extra tang.

Cooking

5
In a wide pot, heat the lard over medium-high heat, add the finely chopped onion and saute for 5-7 minutes until soft and translucent. Edges may brown slightly, but the onion must not burn.
6
Add the sliced carrot and saute for 2-3 minutes until it starts to soften. Stir in the pressed garlic, sprinkle in the all-purpose flour and sweet paprika and, stirring constantly, cook for about 1 minute until the flour loses its raw taste and the paprika releases its aroma (be careful - paprika burns 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 litre of water or stock and whisk well to avoid lumps. Scrape up any browned bits from the bottom of the pot for fuller flavour.
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 cook for 15-20 minutes so the flavours 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 structure.
10
Taste the soup and season with salt as needed. For 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 and take out the bay leaf and allspice berries. Let it rest for 5 minutes to allow the flavours to settle.
12
Serve into deep plates or bowls, sprinkle with freshly chopped parsley and offer fresh bread alongside.