Autumn is the perfect time to test new recipes that delight not only with their taste, but also with their health-promoting properties. Such is the case with this one soup whose main ingredient is pickled pickle, considered a real superfood. It is a valuable source of vitamins and minerals that support the body on many levels. If you already have ready-made sauerkraut in your pantry, take a jar and prepare a velvety and delicate cream soup from it. You won’t regret it!
it is a must-have in every Polish pantry. It is full of vitamins (C, K, B) and minerals (magnesium, potassium, calcium, iron). As a silage, it is an excellent source of probioticsthat support the intestinal bacterial flora, improve digestion and strengthen immunity.
Through numerous properties sauerkraut should have a permanent place in the daily menu of the whole family. When looking for inspiration on how to use it every day in the kitchen, it is worth taking a look at cream soup. Although sauerkraut is not associated with this type of dish, Absolutely everyone will like it in this form.
Delicate and velvety, it delights with its taste and also beneficial effect on the digestive system. Due to the high fiber content and liquid form of the soup, it acts on the intestines like a broom, influencing peristalsis. This is an excellent dish for the whole family that is tasty, healthy and warming. So it’s perfect for cold autumn days. It is a regular guest in my house, at least once a week, and it disappears quickly from the pot.
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Cream of sauerkraut has many advantages and one of them is certainly the ease of preparation. All you need is good sauerkraut, a few other ingredients and a bit of work to create a culinary delicacy that will delight the palates of all household members. You need the following ingredients for this:
- 500 g of sauerkraut
- 1.5 liters of water or vegetable broth
- 3 potatoes
- 1 carrot
- 1 parsley
- ½ onion
- 2 cloves of garlic
- ½ teaspoon of ground cumin
- 1-2 bay leaves
- 2-3 grains of allspice
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- Optional: natural yogurt or linseed oil to serve
Preparation method:
Squeeze the cabbage, cut it roughly and leave the juice. Heat the oil in a pot at the bottom and fry the chopped onion. Add the pressed garlic and fry everything for a short while.
Add chopped potatoes, carrots and parsley. Fry everything. Add cabbage, bay leaves, cumin and allspice. Pour broth over everything. Cook over low heat until boiling until all vegetables become soft.
Remove the bay leaves and allspice. Blend the resulting soup into a velvety cream. Season everything according to your preferences with salt and pepper, as well as sauerkraut juice. Serve the resulting cream warm decorated with a dollop of natural yogurt or a spoon of linseed oil. Sprinkle with toasted sunflower seeds and crispy croutons. Enjoy your meal!
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