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烟熏腌猪肉德国酸菜汤
一道德国各地餐桌上常见的经典菜:德国酸菜和烟熏腌猪肉一起煮成一锅适合寒冷天气的浓郁汤品。酸菜与番茄膏和红椒粉一同焖煮,直至酸味变得柔和醇厚,土豆丁则让这道汤更有饱腹感。一勺酸奶油和新鲜的细香葱要等盛到盘中后再加。4人份。 小贴士:喜欢烟熏味更浓一些的话,可以在最后几分钟再加入一根切片的德式烟熏猪肉肠。这道汤很适合提前煮好,第二天吃味道更加醇和。可搭配风味浓郁的黑麦面包。.
Cook time
60 min
Servings
4
Ingredients
17
Nutrition
per serving485 kcal
Calories
25 g
Protein
28 g
Fat
21 g
Carbs
Ingredients
For 4 servings
Instructions
- 1
将烟熏腌猪肉切成约1厘米见方的丁。洋葱切成细丁,大蒜切成细末。
- 2
在大锅中将澄清黄油烧热,放入烟熏腌猪肉丁,大火煎至各面上色。
- 3
加入洋葱和大蒜,炒至半透明。拌入番茄膏和红椒粉,中火稍微翻炒一下,注意不要让红椒粉炒得颜色发黑。
- 4
将德国酸菜稍微扯散,放入锅中。土豆去皮切丁,也一起放入锅中。
- 5
倒入肉高汤,加入葛缕子、月桂叶、杜松子和白砂糖,盖上锅盖,小火慢煮至土豆和烟熏腌猪肉变软。
- 6
取出月桂叶和杜松子,用盐和胡椒粉给汤调味。
- 7
将汤盛入深盘中,每份放上一勺酸奶油,再撒上细香葱葱花。
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