Keto Hungarian Cabbage Soup (Káposztaleves)

Ingredients

• about 910 g Sauerkraut
• about 450 g Smoked Sausage (Kielbasa)
• 1 large Onion
• 4 slices Bacon
• 6 cups Beef Broth
• 2 tbsp Tomato Paste
• 1 tbsp Sweet Paprika
• 1 tsp Caraway Seeds
• 0.5 cup Sour Cream (Optional)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the about 910 g of sauerkraut under cold water and drain it very well. Slice the about 450 g of smoked sausage into 1.27 cm thick rounds. Chop the 1 large onion into small pieces.
2. 2Place 4 slices of bacon in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Cook the bacon, turning occasionally, until it is crispy, about 8-10 minutes. Use a slotted spoon to remove the crispy bacon from the pot and place it on a plate lined with paper towels. Leave the rendered bacon fat in the pot.
3. 3Add the chopped 1 large onion to the pot with the reserved bacon fat. Cook over medium heat (176.7°C / 175°C), stirring often, until the onion is softened and translucent, about 5-7 minutes. Do not let it brown.
4. 4Stir in the 2 tbsp of tomato paste, 1 tbsp of sweet paprika, and 1 tsp of caraway seeds. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the drained about 910 g of sauerkraut, the sliced about 450 g of smoked sausage, and 6 cups of beef broth to the pot. Stir everything together. Season with 0.5 tsp of salt and 0.25 tsp of black pepper.
6. 6Increase the heat to medium-high (190.6°C / 190°C) and bring the soup to a gentle boil. Once boiling, reduce the heat to low (121.1°C / 120°C), cover the pot, and let it simmer for 40-45 minutes, stirring occasionally. The soup is ready when the flavors have melded and the sausage is heated through.
7. 7Ladle the hot soup into bowls. If desired, top each serving with 0.5 cup of sour cream and the reserved crumbled bacon.

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