Sauerkraut soup with lentils

1. 

pork shoulder 1.7 lb (750 g) • onion 8.75 oz (250 g) • pork lard 1.75 oz (50 g)

Wash the meat and cut it into cubes. Peel an onion, chop it finely and cook in lard. Add meat and stir until it is just cooked through.

2. 

ground red paprika 2 tsp • salt 1 tsp • water 1.1 cup (250 ml)

Set the pot aside, mix to the meat ground red pepper and salt. Stir, pour in water and put it back on the cooking range. Braise the meat covered 30 minutes.

3. 

sauerkraut- finely chopped cabbage (fermented) 1.8 lb (800 g) • dried mushrooms 0.75 oz (20 g)

Then add sauerkraut. We can cut it into smaller pieces if needed. Pour in washed dried mushrooms. Mix it and cook it all together for the next 10 minutes.

4. 

lentils sterilized 1.1 lb (500 g)

Mix lentils to the sauerkraut (if we use dried lentils, cook them upfront).

5. 

water 1.05 quart (1000 ml) • sausage 10.5 oz (300 g)

Pour in water, add sausages and cook the soup while stirring occasionally for the next 15 minutes.

6. 

all-purpose flour / plain flour 1 oz (30 g) • water 10 tbsp (150 ml)

At the end thicken the soup with flour mixed in water. Bring to boil and let it rest for about one hour before serving. Then the soup has moderate temperature and all the flavors are joined. It is delicious when you heat it the next day after it was cooked.