This is a Hungarian soup that is eaten traditionally on New Year’s Day and so I did too this year.
Ingredients (4 persons)
- 300 g sauerkraut leaves
- 1 teaspoon marjoram
- a pinch of cumin
- 6 bay leaves
- 10 peppercorns
- 1 l stock (pork or vegetables)
- 5 cloves of garlic
- 1 small onion finely chopped
- 1 small red pepper
- 1 small chili pepper
- 1 thick slice of bacon
- smoked sausage (and other smoked pork stuff)
- 1/2 tablespoon flour
- 1 teaspoon paprika
- Wash the sauerkraut leaves to remove some of its saltiness then slice it thinly.
- Chop the garlic, onion and red pepper.
- Place the cabbage in a pot, together with the onion, garlic, red pepper, spices, broth and water.
- Cook it until the cabbage is tender, for approximately 30 – 40 minutes.
- Add the sausages to the soup and cook further for 15 minutes.
- Cut the bacon into small cubes, add them to a pan and fry the until they become crunchy golden-brown greaves.
- Remove the greaves from the pan, add the flour and paprika mixing them into a roux.
- Add the roux to the soup and cook for a another 10 minutes.
- Taste the soup and, if necessary, add salt but probably it’s not needed since both the sausages and sauerkraut are salty.
- Serve the soup with sour cream.
Happy New Year!