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LDJP
Russian sourdough soup with beetroot
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Ingredients
Directions
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Chop the onion.
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Cut the ham pen into thin slices.
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Peel the potatoes and cut into pieces.
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Let the sauerkraut leaking in a sieve and press out the remaining moisture.
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Peel the beets with a peeler and grate them with a coarse grater.
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Melt the butter in a soup pan and scoop the meat with the onion, cumin and thyme through it.
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Grind a little pepper and smother the meat for 3-4 minutes until it turns light gray.
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Add the sauerkraut and beetroot and pour the stock.
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Bring to the boil and boil the soup for 20 minutes over a low heat.
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Add the potato cubes and let the soup simmer for another 15-20 minutes.
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Serve the sauerkraut soup in deep plates and put some Greek yogurt or sour cream in the middle.
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Sprinkle the parsley over it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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