Potato soup, with sauerkraut and smoked pork sausages

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Peel the roots (carrots, parsley and celery), wash, cut into rounds or semi-rounds and boil with 3 liters of cold water. When foam rises above it, it is collected and thrown away.

Onions and garlic are cleaned, washed, finely chopped and lightly fried, in enough oil and over low heat.

Wash the tomatoes, cut into cubes and fry with onion and garlic. Add a tablespoon of tomato paste and leave the pan on the fire until the liquid left by the tomatoes decreases.

Peel the potatoes, wash and cut into cubes.

Peel a squash, grate it and cut it into thick strips.

Smoked sausages are sliced.

When the roots are almost cooked, fill with hot water and add: diced potatoes, smoked sausages, sliced ​​and sauerkraut, cut into slices. Let the soup boil for another two or three boils, then add the hardened vegetables.

Let the soup boil for another boil or two and in the meantime choose the parsley leaves, wash and chop.

Season the soup with salt, pepper and thyme and after another 3-4 minutes sprinkle the chopped parsley, put the lid on the pot and turn off the heat from the stove.

After 10-15 minutes of "rest", the soup can be served with hot peppers, fresh or pickled in vinegar.


Do not fry the onion and garlic too much, so that they do not burn and become bitter. Simmer them a little, in enough oil and over low heat, to remain sweet.


Use pink potatoes, which boil well and do not break easily when cooked.


Cut the potatoes into cubes that fit in the spoon. It is unpleasant to cut them with a spoon in the soup plate.


Pickled cabbage should not be salted or drained to death. Death will sour the soup as much as it should.


You don't need to fry smoked sausages. Just wash them with lukewarm water and wipe them with paper towels before slicing them to put them in soup.


Greenery is added at the end, when the fire from the stove stops.


Serve the soup after "resting" for 10-15 minutes, with the lid on the pot.

Egg soup with sausages and sauerkraut juice

3-4 eggs, 2-3 carrots, 1-2 parsley root, 1 red onion, leek, 2-3 cloves garlic, 150 g smoked house sausage, sour cream, sauerkraut juice, 2 tablespoons donut paste, salt, pepper, hot pepper, vinegar

Difficulty: Average | Time: 1h


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