If you like pickles, then you will definitely like classic cabbage soup. Sour, fragrant and very tasty, they are cooked with sauerkraut and meat. In the recipe I will use chicken fillet, but pork, beef or turkey will also work.
Ingredients
- Chicken fillet - 450 g
- Sauerkraut - 300 g
- Potatoes (medium) – 4 pieces
- Carrots - 1 piece
- Onion - 1 piece
- Garlic - 2 teeth
- Vegetable oil - 2 art.l.
- Bay leaf - 3 pieces
- Black Pepper - 5 peas
- Salt - to taste
- Water (filtered) – 2.5 l
Step-by-step cooking recipe
Cut the washed chicken into small pieces and put it in a saucepan with water.
Add bay leaf, black pepper and cook for half an hour after boiling.
Peel and slice potatoes and onions. Grate the carrots on a coarse grater.
Heat the oil in a frying pan, add the onion and carrot and fry until golden brown.
Pour sauerkraut, potatoes, roast and garlic cloves crushed with a knife handle into a saucepan. Cook for another 15 minutes.
Add salt, turn off the heat and insist under the lid for 10-15 minutes.
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