- parsley root
- half of a medium celery root
- around 600 grams of potatoes
- 1 litre jar of sauerkraut
- 200 grams of smoked bacon
- 300 grams of smoked sausage
- half of a large onion
- bay leaf
- salt and pepper
- 2 tbs of butter
- 1 tbs of flour
- 1 to 2 tbs of oil for frying
- Add all of your vegetables, bacon and bay leaf into a large pot filled with water. Cook it for a half an hour on medium high heat.
- Strain your cabbage but reserve the juice in case your soup is not going to be sour enough. Taste the cabbage and if it is too sour just rinse it with a water.
- Chop your onion and cut your sausages into half moon shapes.
- Transfer the cabbage on your cutting board and cut it to make sure that you will not end up with long strings of cabbage in your soup.
- Peel your potatoes and cut them in cubes.
- Add one tbs of oil into your frying pan. Add your chopped onion to the pan and cook until they soften. Add sausage to the pan, mix it and cook it for another minute.
- Take out all your vegetables from your stock. Reserve bacon and carrots for later.
- Cut the bacon into cubes and carrots into half moon shapes.
- Add potatoes, bacon, sausage with onion. Cover and cook until the potatoes are almost ready. Around 10 to 15 minutes.
- Add cabbage and carrots and boil for another 10 minutes.
- Melt the butter on a small frying pan and then add the flour. Fry it for around 2 minutes and then add it to your soup.
- Check for seasoning and if needed add salt, pepper and juice from your cabbage.
- Best served with fresh bread.