Feb
04

Savory Soup Sunday: Sauerkraut Soup

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Happy National Soup Day! Seems appropriate that it falls on Savory Soup Sunday this year, doesn’t it?

This week’s soup is a twist on a Ukrainian classic–Sauerkraut Soup. Now don’t wrinkle your news and say, “Eww.” It’s quite tasty. And if you use homemade sauerkraut, the flavors can vary tremendously. The classic version includes bacon and chicken broth. I’ve omitted the bacon, and instead of using chicken broth, homemade vegetable stock is used. You’ll also see it calls for white beans. Use whatever beans you like or have on hand. The choice is up to you.

Don’t use commercially canned sauerkraut. But it’s perfectly fine to use the kind that comes in bags. That is if you’re not using homemade. If you opt to go that route, drain and rinse well before adding to the soup. If you like the saltiness and flavor of your homemade sauerkraut, don’t bother.

The recipe also calls for carrots, onions, and celery. I often use those in my sauerkraut. This time, however, I only added shredded carrots to my kraut. But since I like lots of carrots, I added some fresh ones to the soup. I also added some of the kraut juice. But it wasn’t as tart as I like, so I added a bit of apple cider vinegar. Incidentally, I almost always add turmeric to my sauerkraut.

As I said, use whatever white beans you have on hand or like. I used cannellini beans. Actually, I prefer Great Northern beans for soups, but these aren’t bad. Here you again have an option. I used dried beans, unsoaked. Canned beans are fine, but be sure to drain and rinse them well before adding.

When it comes to seasoning, be cautious with salt. Sauerkraut can have a lot of salt. If using homemade and you think yours is too salty, rinse off. Don’t add salt until the end. It may not be necessary.

Granted, this is an unusual soup for many. But every once in a while, we need to change things up a bit. This is a tasty way to do so.

You can find the recipe here.

And don’t forget, the seventh annual International Bake Bread Weekend is February 10 and 11! Yes, that’s next weekend!

 

© Copyright 2018 Ida Walker, All rights Reserved. Written For: The Enabling Cook
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