Sauerkraut soup

Made by:


15–20 dkg
smoked meat
1 db
small onion
a little
Mizo butter
1 clove
2 db
small potatoes

grounded red pepper

20 dkg


freshly ground black pepper
1 pinch of

chopped dill
1 dl
Mizo cooking cream (20%)



Cut the meat into cubes and cook in water until tender. Strain the cubes in a way that their juice is absorbed.

Sauté the cleaned and finely chopped onion in heated butter, add the thinly sliced garlic and the diced potatoes. Sprinkle with red pepper and flour, and when it starts to stick, add the meat cooking juice. Rinse the sauerkraut several times and add it to the soup, chopped into small pieces. If you find it too thick, you can dilute it with some more water. Cook over medium heat until tender, season with salt, pepper and sugar. Add the cooked meat cubes, sprinkle with chopped dill and add the cooking cream. Bring to the boil and serve.


Tip: you may enrich it with diced sausages.