The hangover (sauerkraut) soup


  • 150g bacon, diced
  • 2 small onions, chopped
  • 2 medium carrots, grated
  • 2 tablespoons tomato paste
  • 500 grams sauerkraut
  • 2.5 litres water
  • 2-4 tablespoons sugar
  • salt
  • freshly grounded pepper
  • Creme fraiche


  1. Heat a heavy based pot and start frying the bacon. When it releases enough fat add the onions and gently fry for 3-5 minutes.
  2. Add the grated carrots and continue to fry for 3 more minutes.
  3. Then add the tomato paste and fry for 30 seconds.
  4. Pour over the the water, add the sauerkraut, bring to boil.
  5. Add the sugar (start with 2 tablespoons) and let it simmer for 30-50 minutes.
  6. Taste, if it’s too sour add more sugar, salt, pepper. and simmer for 10 more minutes.
  7. Taste, and if needed adjust the seasoning again.
  8. Serve hot with a dollop of creme fraiche! Enjoy!

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