Ingredients portion 6
Pork brisket 500 g
Potatoes 200 g
Onions 100 g
Sauerkraut 400 g
Celery root 50 g
Carrots 50 g
Butter 50 g
Laurel leaf to taste
Black pepper to taste
Salt to taste
Cooking instructions 40 minutes
1 Cut the meat into small pieces and fry in a pan without oil.
2 Put the roast meat into a saucepan, pour boiling water over, add the sauerkraut and simmer on a low heat.
3 Cut the potatoes into sticks and boil them in a separate pot.
4 In a pan, sauté the onion, celery root and carrot in butter.
5 Put everything in a saucepan, season with salt, add boiling water if necessary (you can adjust the density of the soup to taste), pepper and bay leaf.
6 Sauté the soup on a low heat for 10 minutes.
7 Serve fresh rye bread, sour cream, crushed garlic and fresh dill.