Cabbage soup can be found in many Central, Eastern and Northern European countries.In Latvia, this soup is called sauerkraut soup and consists of sauerkraut cooked with potatoes, carrots and grits. Sometimes you will also find a version with bacon, and when we ate it, the cook served it in a hollowed-out bread.Like grey peas, sauerkraut soup is a great dish in winter when you want to warm up. This hearty dish will leave you satisfied and wanting more.If you are visiting in summer and soup is not for you, order sauerkraut as a side dish. You’ll find sauerkraut on many menus around the country, so be sure to try it before you go.
Ingredients:
- Cabbage 500g
- Carrots 2pcs
- Potatoes 2pcs
- Onion 1piece
- Butter 1 tbsp.
- Sugar syrup 2tsp.
- Allspice peppercorns 10 pcs.
- Bay leaf 1 piece
- Vegetable broth (water with bouillon cube or decoction) 1.5L
- Salt to taste
- Pepper to taste
Cooking:
- Clean the cabbage and cut it into pieces of about 2 cm. Peel and dice the carrots, potatoes and onion.
- In a pan, fry the cabbage and onion in the butter until they take on a tinge of colour. Drizzle with sugar syrup and fry for a few minutes more. Add the carrot and potato cubes, seasoning and stock.
- Cook over a moderate heat for about 30 minutes. Add salt and pepper.
- The soup is served with bread, preferably potato bread.
