Ingredients with Measurements:
- 1 pound of smoked sausage, sliced
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 pound of sauerkraut, drained and rinsed
- 4 cups of chicken broth
- 1 cup of water
- 2 bay leaves
- 1 teaspoon of caraway seeds
- 1 teaspoon of dried marjoram
- 1 teaspoon of paprika
- Salt and pepper to taste
- 1/2 cup of sour cream
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the sliced sausage and cook until browned, about 5 minutes.
3. Add the chopped onion and minced garlic and cook until softened, about 3 minutes.
4. Add the sauerkraut, chicken broth, water, bay leaves, caraway seeds, marjoram, and paprika. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes.
6. Remove the bay leaves and season the soup with salt and pepper to taste.
7. Ladle the soup into bowls and top each bowl with a dollop of sour cream and some fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for cooking sausage, onions, and garlic. Low heat for simmering the soup.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 10g
Protein: 20g
Sodium: 1200mg
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as kielbasa or bratwurst.
- If you don't have chicken broth, you can use vegetable broth or beef broth instead.
- You can use fresh marjoram instead of dried marjoram.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use beef instead of sausage for a different flavor.
- Add a can of diced tomatoes for a more tomato-based soup.
Tips and tricks:
- Make sure to rinse the sauerkraut before adding it to the soup to remove any excess salt.
- If you prefer a thicker soup, you can add a tablespoon of flour to the sausage and onion mixture before adding the sauerkraut and broth.
- This soup tastes even better the next day, so consider making it ahead of time.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a dollop of sour cream and some fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
- Serve with a crusty bread for dipping.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Pierogi
Troubleshooting advice:
- If the soup is too salty, add a little bit of sugar to balance out the flavors.
- If the soup is too sour, add a little bit of sugar or honey to balance out the flavors.
Food safety advice:
- Make sure to cook the sausage thoroughly before adding it to the soup.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food history:
Mazurski Sauerkraut Soup is a traditional Polish soup that is typically served during the winter months. It is a hearty and warming soup that is perfect for cold days.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Polish