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Moselländische Sauerkrautsuppe – Sauerkraut Soup from the Moselle

This dish is a speciality of Alte Thorschenke in Cochem.

Serves: 6

Ingredients:

315g / 10oz Fresh Sauerkraut

1 Large Onion, sliced

105g / 3½oz Butter

4 – 6 cups / 1 – 1.5 litres Beef Stock

1 tsp Chopped Fresh Marjoram (or ¼ tsp Dried)

1 tsp Chopped Fresh Thyme (or ¼ tsp Dried)

1 Clove Garlic

, crushed

Freshly Ground Black Pepper

Salt

6 Slices White Bread, cut into cubes

½ cup / 4 floz Sour Cream

Instructions:

1. Place the Sauerkraut, onion and 45g of the butter in a heavy-bottomed saucepan and simmer for 20 minutes.
   
   
2. Add the beef stock and continue to simmer for 1 hour.
   
   
3. Five minutes before completing the cooking, add the herbs, garlic and pepper. Taste before adding salt, as the Sauerkraut may have made it sufficiently salty.
   
   
4. Fry the bread in the remaining butter until golden brown.
   
   
5. Before serving, mix in the sour cream and serve the soup sprinkled with the fried bread.

Tips for measuring, temperatures, or conversion from imperial to metric

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