Delikates Sauerkraut cabbage - 1kg

Sauerkraut (fresh grated cabbage in salted brine) - 1 kg bag

Ingredients: saurkraut, edible salt, salted brine ( water, edible salt, preservatives E202.

Energy value per 100g : Fat 0.2g (of saturates <0,1g) , Carbohydrates 2,9g ( of which sugar 0,8g) , Protein 0,6g , Salt 2,6g.

Sauerkraut combines the health benefits offered by all cruciferous vegetables (a type of vegetables that includes broccoli, cauliflowers as well as cabbage) with the pro-biotic advantages derived from the fermentation process. Cabbage offers a host of health benefits. It is high in vitamins A and C. Research has shown that consumption of cruciferous vegetables may be related to reduced cancer and cardiovascular disease risks. Cruciferous vegetables are rich in antioxidants, therefore they have ability to reduce oxidative stress in our body, and they have anti-inflammatory properties. Most importantly, it is delicious! Serve it as a side dish, or try making sauerkraut soup, which tastes much better than it sounds!

Sauerkraut soup :

1 (32 ounce) package sauerkraut, chopped

2 1/2 quarts chicken broth

6 black peppercorns

4 bay leaves

salt to taste

2 cups dried forest mushroom blend

3/4 pound Hungarian style dry paprika sausage

3/4 pound smoked ham

3/4 cup chopped pitted prunes

2 tablespoons vegetable oil

1 large onion, finely chopped

2 tablespoons all-purpose flour

2 teaspoons sweet Hungarian paprika

1 cup water

1 cup sour cream

Directions:

Place the sauerkraut, chicken broth, peppercorns, bay leaves, salt and mushrooms into a large pot, and bring to a boil. Add the sausage and whole piece of ham. Let it simmer over medium heat for 1 1/2 hours. Add the prunes after the first hour. Remove the meat from the soup, and set aside. Remove bay leaves, and discard. Heat the oil in a large skillet over medium heat. Add the onion, and fry until clear. Sprinkle the flour and paprika over the onion; cook and stir for a minute. Gradually stir in the water with a fork so that no lumps form. Bring to a boil, and allow to thicken. Pour into the soup pot. Cube the sausage and ham, and stir into the soup. Bring to a boil, and cook for another 10 minutes. To serve, ladle into bowls, and top with a dollop of sour cream.