- 5 ounces
Turkey sausage (Vienna)
- 7 ounces
Smoked ham (boneless)
Pickles (about 75 grams, jarred)
red Bell pepper (about 200 grams)
yellow Bell pepper (about 200 grams)
- 1 tablespoon
- 1 teaspoon
ground paprika (sweet)
- 14 ounces
peeled Tomatoes (canned)
- 9 ounces
- ¾ cup
Sour cream (24% fat)
Whole-grain rye rolls (about 60 grams)
Cut the sausage into slices. Cube the ham and pickles.
Rinse the bell peppers, cut them in half and remove the seeds. Rinse the bell peppers again and cut into strips.
Heat the oil in a pot. Sauté the peppers while stirring for 1-2 minutes and sprinkle with paprika.
Pour 500 ml (approximately 2 cups) of water into the pot with the peppers and add bay leaf and salt to taste.
Stir the tomatoes with a knife while still in the can, breaking them apart as much as possible. Add the tomatoes to the soup.
Cut the sauerkraut into smaller pieces and add to the soup with the pickles, pickle juice and the ham. Bring the pot to a boil and cook over low heat for about 15 minutes, stirring occasionally.
After 10 minutes, add the sausage to the soup. Season with salt, pepper and canola oil. If you would like, add 1 dollop of sour cream to each serving of the soup and serve with rolls.