Sanction Barrier Soup

Ingredients

• 1 onion
• 2 cloves garlic
• 500 g sauerkraut
• 500 g cooked beetroot
• 1 liter vegetable stock
• 2 tablespoons sunflower oil
• 1 tablespoon caraway seeds
• 1 tablespoon white wine vinegar
• 200 g smoked sausage
• 200 g spicy chorizo
• salt and pepper to taste
• 4 tablespoons sour cream
• 4 sprigs dill

Method

1. Finely chop the onion and garlic.
2. Heat oil in a soup pot, sauté onion and garlic for 3 minutes.
3. Add caraway seeds and fry for 1 minute.
4. Add sauerkraut, cook for 2 minutes.
5. Add stock, bring to a boil, simmer gently for 10 minutes.
6. Blend half the soup with a stick blender, leave the rest chunky for texture.
7. Dice the beetroot, add to the soup, heat through.
8. Season with vinegar, salt and pepper.
9. Slice smoked sausage and chorizo into long, diagonal strips about 10 cm.
10. Fry the sausage strips in a skillet until browned and crisp.
11. Ladle soup into bowls, lay two sausage strips diagonally over each bowl like a raised barrier.
12. Garnish with a spoonful of sour cream and a sprig of dill.

Serving notes

• Serve the sausage strips visibly diagonally over the soup like a raised barrier.
• Keep kraut and beet visible for contrast.