Bean Soup With Sausage And Sauerkraut - cooking recipe

Ingredients

300 g haricot beans
100 g onions
2 tablespoons lard or 2 tablespoons oil
100 g smoked bacon
150 g smoked sausage
250 g sauerkraut
10 g caraway seeds
200 g fresh tomatoes
100 g potatoes
2 bay leaves
1/2 teaspoon peppercorn
30 g sweet paprika
10 g dried savory
2 garlic cloves
5 g salt
150 g sour cream

Preparation

Soak beans overnight. Drain, set to simmer in 1/2 litre water until soft.
Heat oil or lard in a heavy pot with lid.
Chop bacon into cubes and heat gently in the fat/oil.
Chop onions fine and braise until translucent.
Remove pot from heat, add paprika and stir. Add a little water and return to heat. Cook gently for a few minutes, stirring.
Add the beans with the cooking water and stir.
Add sliced sausage, peppercorns, bay leaves, salt, chopped garlic and savory. Top up with 1/2 litre water and bring to gentle boil.
Add peeled and finely dice potato. Cover and set to simmer 15 minutes.
Meanwhile, rinse the sauerkraut thoroughly to remove acid and salt. Strain and squeeze, then braise in hot oil or lard. Add caraway seeds.
Add the sauerkraut to the pot and stir well, simmer gently.
Peel and chop the tomatoes, and stir into the broth.
Heat through gently, stirring occasionally, until the tomatoes are liquefied. Check salt and serve with sour cream.