Rinse the sauerkraut and drain it well.
Simmer the sauerkraut in the stock for 30 minutes.
Meanwhile, scrape or peel the parsley root and carrot, and chop or grate them finely, as well as the celery.
Saute them in the butter until soft.
Sprinkle with the flour, and stir in the tomato paste, bay leaves, salt& pepper.
Cook a minute or two longer.
Thin with a little of the soup.
Add this mixture to the soup, along with the shredded cabbage and cooked meat.
Simmer for another 15 minutes, or until the cabbage is tender.
Ingredients:
1 1/2 liters pork stock or 1 1/2 liters beef stock ( made by simmering 300g/12 oz meat)
3 cups sauerkraut
1 small parsley roots
1 small carrots
1 stalk celery
2 tablespoons butter
1 tablespoon flour
3 tablespoons tomato paste
2 -3 bay leaves
pepper
3 cups fresh shredded cabbage
Steps/Methods:
Rinse the sauerkraut and drain it well.
Simmer the sauerkraut in the stock for 30 minutes.
Meanwhile, scrape or peel the parsley root and carrot, and chop or grate them finely, as well as the celery.
Saute them in the butter until soft.
Sprinkle with the flour, and stir in the tomato paste, bay leaves, salt& pepper.
Cook a minute or two longer.
Thin with a little of the soup.
Add this mixture to the soup, along with the shredded cabbage and cooked meat.
Simmer for another 15 minutes, or until the cabbage is tender.
