Sauerkraut Soup

 

  

  Sauerkraut Soup

I am of German heritage and nothing warms my soul now and then as an authentic German dish.  If it is German it has to be good!  

From Natasha's Kitchen.

Ingredients:
1 Tbsp olive oil
8 oz bacon, chopped
1 stick celery, finely diced
1 medium onion, finely diced
2 medium carrots, thinly sliced
3 medium (1 lb) potatoes, peeled and sliced into 1/3″ thick pieces
1/4 cup quinoa, rinsed, optional
2-3 cups sauerkraut, triple rinsed & drained (use 3 cups or about 2 lbs)
8 cups low sodium chicken broth
2 cups water, or to taste
1 (15 oz can) white beans or dried bean you have cooked till done
Salt, Pepper and Mrs. Dash seasoning, to taste

Directions: How to Make Sauerkraut Soup (Kapustnyak)

1. Heat 1 Tbsp oil in a large soup pot or Dutch oven (here’s the one I use). Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve.

2. Add finely chopped celery and onion. Saute until softened and golden (5 min).

3. Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.

4. Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp Mrs Dash). Serve with fresh crusty bread.