Today, when the children were asked what kind of soup they would like for lunch, one son wanted beetroot and the other wanted sauerkraut. However, we found a compromise - we made soup from both beetroot and sauerkraut.
The soup turned out rich in taste, thick and very satisfying. Those who like more serious soups will like it.
To make a pot of soup that is enough for a family of four, you will need:
1 piece of chicken fillet
1 not very big beet
1 large carrot
2 small potatoes
1 red onion
1 glass of sauerkraut
2-3 cloves of garlic
850 ml. lightly salted vegetable, chicken stock or water
A mixture of dried herbs to taste
Salt to taste
A few peas of allspice
A few bay leaves
Half of 1 tablespoon of melted Ghee butter or plain butter
We produce as follows:
Melt butter in a pot, add finely chopped chicken fillet, chopped garlic cloves, fry for a few minutes. Add chopped onion, grated beetroot and carrot, sprinkle with salt, stir and fry for a few minutes. Pour broth. Add cubed potatoes. We boil for about 6-8 minutes from the start of boiling. We add sauerkraut, a mixture of dried herbs, allspice peas, and bay leaves. Boil for about 15-18 minutes on medium heat.