LogFAQs > #938746920

It's sauerkraut, kransky/chorizo sausages, a fuckton of tinned tomatoes - they've got to be tinned - and a whole pork hock. The sauerkraut and tinned tomato add zest and bite, the sausages and pork hock provide a hearty smokiness to the soup, with chorizos adding a bit of spice to the mixture as well.

You'll be chowing down on a bowl of soup, and you'll get a chunk of meat that's fallen off the bone, bigger than a chicken tender. It's great. But the best part is that the soup is at its strongest point the day after you cook it. It's alright to eat the day of cooking, but reheating it the next day takes it to a whole new level. The zest is zestier, the smoke is smokier, the bite is bitier.

My nan called it Red Soup, because it's dyed deep red due to the tomatoes. She also has a Red Salad that's made up of cubed potatoes, baked beans, sauerkraut, pickles, beetroot and cubed onions. That one's red because of the beetroot.

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