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Sauerkraut soup with smoked mackerel
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Ingredients
Directions
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Heat the oil in a soup pan and fry the bacon cubes crispy.
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Keep some green leaves from the spring onions separately to garnish. Stir the rest of the spring onion with the sauerkraut and paprika powder through the bacon cubes and stir-fry 2-3 minutes.
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Pour in the wine and stock and simmer for 10-12 minutes. Stir in half of the crème fraîche.
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Divide the mackerel over 4 warm plates or bowls. Scoop the hot casserole soup on top, divide the rest of the crème fraîche over it and sprinkle with spring onions.
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Nutrition
400Calories
Sodium0% DV0g
Fat52% DV34g
Protein32% DV16g
Carbs1% DV3g
Fiber0% DV0g
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