Thick soup with turnips, horseradish and sauerkraut
6 servings
60 minutes
A rare and unusual taste that can be varied. Let the radish be green, not black - it is more tender. And if you want to cook everything quickly, then feel free to replace the chicken broth with a chicken cube .
1
Boil the chicken broth, strain it, and cool the chicken to separate the meat.
- Chicken: 600 g
- Water: 3 l
2
Add diced potatoes and turnips to the boiling chicken broth.
- Potato: 2 pieces
- Turnip: 2 pieces
3
While the vegetables are boiling, make a sauté of onions and carrots. Then add pre-cooked and chopped mushrooms, and squeezed and chopped sauerkraut if needed. Stew for 15 minutes.
- Onion: 1 piece
- Carrot: 1 piece
- Mushrooms: 200 g
- Sauerkraut: 300 g
4
Peel the radish and slice it thinly.
- Black radish: 2 pieces
5
Put the sautéed meat and radish in a pot and simmer for 30 minutes.
- Black radish: 2 pieces
6
Check for salt; if necessary, add salt, black pepper, bay leaf, add chopped chicken meat and boil for another 10 minutes.
- Salt: to taste
- Freshly ground black pepper: to taste
- Bay leaf: to taste
- Chicken: 600 g
7
Turn off the heat, let the soup steep for 10 minutes. Serve with sour cream and herbs.
- Sour cream: to taste
- Parsley: to taste