Sauerkraut and Smoked Bacon Soup

Name: Sauerkraut and Smoked Bacon Soup (Savanyúkáposzta-leves angolszalonnával)
Cuisine: Hungarian
Ingredients: 10 g/¼ oz/½ tbsp butter; 1 onion, chopped; 200 g/7 oz smoked bacon, cut into chunky dice; 30 ml/2 tbsp barley; 500 g/1¼ lb sauerkraut, chopped; 7.5 ml/1½ tsp sweet paprika; 3-4 sage sprigs, leaves finely sliced; 60 ml/4 tbsp sour cream; salt and ground black pepper; salt and ground black pepper

Savanyúkáposzta-leves angolszalonnával

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

Pickled cabbage, sauerkraut, is very common all over eastern and central Europe.

It appears in many recipes from Hungary, where it is well known for its restorative powers as well as being enjoyed for its taste alone. Although sauerkraut is sold in most food shops, it is at its best when home-made.

Ingredients

10 g/¼ oz/½ tbsp butter
1

Europe
Hungary
Soup
Low carb
Low sugar
Low calorie

Method

Melt the butter in a large pan over medium heat and add the onion and bacon. Cook gently for 2-3 minutes,
Add the barley and sauerkraut and mix to combine with the onions and bacon. Then cook for 5 minutes, stirring well.

PER SERVING: Energy 155kcal/643kJ; Protein 9g; Carbohydrate 8g, of which sugars 3g; Fat 10g, of which saturates 5g; Cholesterol 33mg; Calcium 62mg; Fibre 0.7g; Sodium 1086mg