Ingredients:
2 qt. jugs of good-quality sauerkraut. (How do we know it's excellent quality? It expenses more.)
1 lb of used bread, cut into slim pieces.
1 method red onion, diced
1 huge russet potato
2 cloves of clean garlic cloves, minced
1 Tbsp of caraway seeds
2 Tbsps of paprika
1 Tbsp of dark pepper
1/2 cup of brownish sugar
2 Tbsps of cool roux
1 huge meat bouillon cube
1 cup of dark bottles - aah, create that 2 cups!
First, we fry the bread pieces midway, then including sliced red onion and garlic cloves we get ready this until it's all fantastic brownish and the bread is crunchy. During the last 5 moments, we add the caraway plant seeds, meat bouillon dice and brownish glucose to the pan.
Now we add the 2 glasses of bottles and the sauerkraut and let this come to a get ready. At this factor, we thank the raw spud into the mix!
After preparing with paprika and spice up, we mix the cool roux (equal quantities of flour and butter, carefully prepared for about 15 minutes) into the kraut.
Turn the warm to a low establishing and get ready the plate for an time or two. Bohemian sauerkraut, like so many other soups, preferences even better when reheated the next day.
