Thick Potato Soup with Sauerkraut and Bacon
A cozy autumn soup that's bound to have you asking for seconds :) Thick, hearty, and full of the aroma of caraway and smoky bacon — mmm.
Cooking method
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Step 1:
Roughly cut the potatoes, onion, carrot, and celery and sauté them in a saucepan in vegetable oil until the onion turns translucent. Go for a starchy potato variety that breaks down when cooked — you want a thick, purée-like soup.
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Step 2:
Once the vegetables have lightly browned, add just enough broth to cover them and salt to taste. Get the sauerkraut ready.
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Step 3:
Add the sauerkraut near the end of cooking, once the potatoes have started to break down; simmer just a couple more minutes and turn off the heat. Dice the pork belly and fry it with caraway — you'll use it to garnish the soup and bring out its flavor.
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Step 4:
Ladle the soup into bowls and top with the fried bacon. You can add a pinch of caraway right in the bowl — it's very fitting here.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Cumin - 333 kcal/100g
- Vegetable oil - 873 kcal/100g
- Boiled bacon - 447 kcal/100g
- Sauerkraut - 19 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Broth - 15 kcal/100g
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