For the cabbage soup, boil the sauerkraut in cold water and salt until well tender. Make a light roux with lard and flour and add to the soup.
Heat the grams and add a splash of vinegar, then add to the soup.
Servings: 4.0 (servings)
For the cabbage soup, boil the sauerkraut in cold water and salt until well tender. Make a light roux with lard and flour and add to the soup.
Heat the grams and add a splash of vinegar, then add to the soup.