Pressure Cooker Sauerkraut Soup
Pressure Cooker Sauerkraut Soup
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  • ½ lb (225 g) bacon, chopped
  • 1 onion, thinly sliced
  • 2 garlic cloves, chopped
  • 1 tbsp (15 ml) vegetable oil
  • 8 cups (680 g) green cabbage, cubed
  • 4 cups (680 g) red potatoes, unpeeled and cubed
  • 8 cups (2 litres) chicken broth
  • 2 tbsp (30 ml) whole-grain mustard
  • 2 tbsp (30 ml) white wine vinegar
  • Preparation
  • Preheat the pressure cooker on the Sauté function for 2 minutes. Brown the bacon, onion and garlic in the oil. Add the remaining ingredients and mix well. Season with salt and pepper.
  • Cover and select the Soup function. Set the machine to cook for 15 minutes.
  • Let the pressure release manually. Once the pressure is released, remove the lid. Adjust the seasoning. Serve with a slice of country bread or grilled, sliced sausages, if desired.
  • Description
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