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Sauerkraut Soup with Minced Meat
Simple and warming Soup for the winter
Ingredients
| 1 can(s) | sauerkraut |
| 1 can(s) | mushrooms, sliced |
| 500 ml | vegetable stock |
| 2 tbsp | vegetable oil |
| 750 g | minced meat |
| 350 ml | single cream |
| 300 ml | tomato sauce |
| salt and freshly ground black pepper, to taste |
Method
Preparation time: ca. 15 min / Cooking / Baking Time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a
In a saucepan, heat the oil and fry the minced meat until browned and crumbly. Add the tomato sauce and bring to a boil, cover and cook over low heat for at least 15 minutes.
In a soup pot, heat the vegetable stock, add the roughly chopped sauerkraut and bring to the boil. Simmer for at least 15 minutes. Add the mushrooms and cook for another 5 minutes. Add the minced meat sauce and the cream, bring to the boil again and simmer for another 5-10 minutes. Season to taste with salt and pepper.
In a soup pot, heat the vegetable stock, add the roughly chopped sauerkraut and bring to the boil. Simmer for at least 15 minutes. Add the mushrooms and cook for another 5 minutes. Add the minced meat sauce and the cream, bring to the boil again and simmer for another 5-10 minutes. Season to taste with salt and pepper.
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