Sauerkraut soup with Kassler (cured smoked pork)

Name: Sauerkraut soup with Kassler (cured smoked pork)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 400 g Kassler pork neck (boneless); 1 piece onion; 1 clove garlic; 2 tbsp clarified butter; 1 tbsp tomato purée; 1 tsp sweet paprika; 500 g sauerkraut; 400 g waxy potatoes; 1.2 l beef stock; 1 tsp caraway seeds; 2 piece bay leaves; 4 piece juniper berries; 1 tsp sugar; salt to taste; pepper to taste; 150 g soured cream; 2 tbsp chopped chives

A German classic served all over Germany: sauerkraut and Kassler together make a hearty soup for cold days. The cabbage is braised with tomato purée and paprika until its acidity turns mild and rounded, and diced potatoes make the soup filling. A spoonful of soured cream and fresh chives are added only at the table.

⏱

Cook time

60 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

485 kcal

Calories

25 g

Protein

28 g

Fat

21 g

Carbs

Ingredients

For 4 servings

Estimated cost~€5.25 · ~€1.30/serving

Kitchen Tools

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Kochmesser

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Fleischthermometer

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Instructions

1
Cut the Kassler into cubes of about one centimetre. Dice the onion finely and chop the garlic finely.
2
Heat the clarified butter in a large pan and fry the Kassler cubes in it over a high heat until they take on colour all over.
3
Add the onion and garlic and sweat until translucent. Stir in the tomato purée and the sweet paprika and fry them briefly over a medium heat, without letting the paprika darken.
4
Pull the sauerkraut apart a little and add it to the pan. Peel the potatoes, dice them and add them as well.
5
Pour in the beef stock, add the caraway seeds, bay leaves, juniper berries and the sugar, cover and simmer over a low heat until the potatoes and the Kassler are tender.
6
Take out the bay leaves and the juniper berries and season the soup with salt and pepper.
7
Ladle the soup into deep plates, top each with a spoonful of soured cream and scatter over the chopped chives.