Ingredients
Instructions
Put the lard in the cauldron, if it is melted and well heated. Add chopped onions. If the onions become glassy (try a bit on bread - I recommend), add sauerkraut. We already had ready-made (at our place) Szabó sauerkraut which was seasoned (salt, caraway seeds, bay leaf, black pepper - allspice). With seasoned sauerkraut, we don't need to season it separately. Add water (if it's already boiling, then boiling) so that it has a consistency like in the photo (about 4 liters at our place)
After about half an hour, add sliced sausages and smoked knee. The fact that they are smoked and with paprika gives us not only color but also great taste. After another half an hour, add diced potatoes and mushrooms before finishing. If you have dried mushrooms and the like, I recommend soaking them in water at least an hour before. We didn't have them, so fresh mushrooms helped.
Overall, the cabbage soup was cooked for about 3 hours and something. Serve with fresh bread and sour cream.
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