Soups are for me (especially as a mother) an ideal option for a warm dinner and a portion of vegetables. I usually prepare a little more (2l pot) to save time and have lunch or dinner for 2 days. I store the soup in the fridge and reheat only the amount needed to minimise losses of vitamin C and live culture bacteria (sauerkraut). Today I prepared souerkraut soup, which is low calorie, full of vitamin C and full of vegetables. You can easily buy sauerkraut in ecology shops, good green groceries or polish shops. Hope you will enjoy the sourness.
Ingredients:
- 5 medium-sized potatoes
- 2 small carrots
- parsley
- a piece of celeriac
- 250g sauerkraut
- large onion
- 3 garlic cloves
- tablespoon of rapeseed oil
- chicken leg
- 3 bay leaves, salt, pepper
Method:
Finely chop the onion. Heat oil in a medium-sized pot and put onion in. Then add chopped garlic. Fry until the onion is lightly browned and soft. Pour boiling water over and put the chicken leg in. Add bay leaves and cook for about 30 minutes. At this time, peel and dice the vegetables. Drain the sauerkraut from juice or leave if you like very sour soup. Cook until the potatoes are soft (about 15 minutes). Finally, add cabbage (sometimes it's good to chop the cabbage, because the pieces may be large or long) and season to taste. You don't have to cook anymore. Enjoy !
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