by Olga, on December 17, 2014
I’ve used a homemade sauerkraut and pork ham for this recipe.
In 3 quarters of filtered water cook ham with half of onion, 2 sticks of salary, 1 carrot and bay leaf, for about 40 minutes, or until meet will separate well from bones.
Take the vegetables out from the broth.
Add potato and bring it to a boil then lower heet.
Add rice, salt and ground pepper.
Rinse the sauerkraut under filtered water and firmly press in colander to get liquid out, before adding to the pot.
While vegetables are cooking in the pot for about 30-40 minutes or until sauerkraut, rise and potato are tender.
Warm up the frying pan, add 3 table spoons of oil, and cook onion, bell pepper and garlic, until translucent. Add them to the soup pot
Taste the soup and if tastes a little sour, add a tiny-bit of sugar and stir.
Serve with fresh parsley and sour cream.
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