Ingredients

• Pork shoulder, cut into 2 cm pieces 400 g
• Water 2 l
• Sauerkraut, lightly squeezed 400 g
• Millet, rinsed 80 g
• Potatoes, peeled and diced 2-3 medium (400 g)
• Onion, finely chopped 1 medium (120 g)
• Carrot, grated 1 medium (100 g)
• Sunflower oil 2 tbsp
• Garlic, crushed 2 cloves (8 g)
• Bay leaves and black pepper 2 leaves, a pinch
• Salt to taste
• Dill, chopped, to serve 15 g
• Sour cream, to serve 150 g

Instructions

1. 1

   Cover the pork with 2 l cold water, bring to a boil, skim and simmer partly covered for 50 minutes with the bay leaves.

2. 2

   Rinse the millet in hot water several times until the water runs clear, then add it to the pot together with the potatoes and cook for 10 minutes.

3. 3

   Meanwhile fry the onion and carrot in the sunflower oil for 5 minutes, add the sauerkraut and cook for 10 minutes more, stirring.

4. 4

   Add the sauerkraut mixture to the soup and simmer for 15-20 minutes, until the millet and potatoes are soft.

5. 5

   Season with salt and black pepper, taking the saltiness of the sauerkraut into account; add the garlic and remove the bay leaves.

6. 6

   Turn off the heat and let the soup stand covered for 15 minutes.

7. 7

   Serve hot with chopped dill and a spoonful of sour cream.