Sauerkraut cream soup with egg, potatoes, mushrooms and Podhale cheese

Sauerkraut cream soup? Is that even possible?

Haven't you dreamed in your wildest culinary dreams of a soft version of cabbage soup?

See how you can prepare a traditional Polish soup in a completely new way.

Sauerkraut cream soup is sure to satisfy your appetite. Sweet cream adds delicacy, while sauerkraut adds acidity.

You can enrich the soup with various additions, which will give our creamy masterpiece a new look and taste each time.

How to prepare such a sauerkraut cream soup?

Let's start with the soup...

First, fry the onion and garlic in oil. Pour in the smoked bone broth and add the chopped, unstrained sauerkraut. Cook until soft. Of course, cook the potatoes separately. Add the cooked potatoes to the soup. Combine everything by mixing in a Thermomix and adding butter, 30% cream, pepper and salt.

Time for the egg

Boil the egg in its shell at 67 degrees for an hour.

And now it's time for the extras that will make our cream soup unique

Fry the mushrooms: saffron milk caps, porcini, chanterelles and bay boletes, and brown the Podhale cheeses with the pre-cooked potatoes.

We can use nasturtium leaves to decorate the whole dish!

What do we need to prepare our cream?

• 1 onion
• a few cloves of garlic
• 2 litres of smoked broth
• a few potatoes
• 200 ml of cream
• 100 g butter
• 1 egg per serving
• a few mushrooms of each type
• oscypek or bundz cheese
• salt and pepper to taste
• nasturtium leaves
• 300 g sauerkraut

To serve this dish to your customers, choose a container from the Soup Containers category – click here!