250gchestnut mushrooms, or 50g dried wild or porcini mushrooms, these need to be soaked in water 2hrs in advance
2tablespoonsunflower or vegetable oil
1onion
150gsmoked sausage (kielbasa), or bacon
1teaspoonpaprika
½teaspoonmarjoram
2tablespoonplain flour
8tablespoonlow-fat cream, for serving, optional
3sprigsfresh parsley, for serving
Instructions
Drain the sauerkraut using a sieve.
Chop the cabbage roughly on a chopping board, so the slices are shorter and easier to eat.
Place the cabbage into a large stock pot, cover with water and set on high heat. Add the bay leaf and bring to boil. Once bubbling, lower the heat to medium and leave to simmer for about 30 mins.
In the meantime, prepare the potatoes: Peel them, wash and cut into small dices (about 1cm thick). Cook the potatoes in a separate pot (sauce pan) for only about 7-10 mins, depending on the size. They need to be just soft, but not too soft. It’s important to cook them separately, as the acids from the sauerkraut would prevent them from cooking (they would stay raw!).
Wash and slice the mushrooms. If using dried ones, remember to soak the in advance, drain them. Add the mushrooms to the soup.
Keep checking the water level of the soup, so there is enough to cover the cabbage. Add more water if needed and stir occasionally so it doesn’t burn from the bottom.
Chop the onion and cut the sausage into thin slices.
Add the oil into a frying pan and bring to medium-high heat. When hot, add the sausage bits and fry for a couple of minutes from both sides until brown. Add the chopped onion, toss and fry for about 3-4 mins or until the onion is soft and glossy.
Add the fried sausage and onion into the soup and stir.
Add the cooked potatoes and season with paprika and marjoram.
In a mug, mix the flour with 150ml of water. Using a fork, stir the mixture until smooth.
Turn the heat up and bring the soup to boil. Add the flour and water mix the soup, whilst stirring. This will make it nice and thick. Lower the heat again and leave to simmer for 5 mins, stirring occasionally.
Serve with a handful chopped parsley, a slice of sourdough bread and a spoonful of cream if you like. Enjoy!