Lorenz Mang celebrates Bohemian cuisine, as in this powerful cabbage soup with fresh tarragon.
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | kg | Sauerkraut |
| 1 | Large onion | |
| 2 | cloves | Garlic |
| 2-3 | tablespoon(s) | Pork lard |
| 4-5 | tablespoon(s) | Sugar |
| 1 | teaspoon(s) | Caraway seeds |
| 1 | teaspoon(s) | Marjoram |
| 1 | teaspoon(s) | Peppercorns |
| 2-3 | Bay leaves | |
| 2-3 | Potatoes, floury | |
| 500 | ml | Whipped cream |
| 250 | g | Sour cream |
| 300 | g | Breakfast bacon or smoked sausages (optional) |
| A few juniper berries, crushed | ||
| Tarragon, fresh, to garnish | ||
Wash the sauerkraut well and squeeze it out. Sauté the finely chopped onion and garlic in the lard until everything is translucent. Add the squeezed sauerkraut, sugar and spices. Cover with water and steam the sauerkraut until soft - at least one hour.
Then add the diced potatoes and continue to simmer until soft, about 10 minutes. Stir in the whipped cream and sour cream, warm through briefly and season to taste.
Optionally enrich with toasted bacon or smoky sausages (Waldviertler) before serving.
Garnish with plucked tarragon and serve.
