How to Make SAUERKRAUT SOUP ~Sauerkraut Power Soup Recipe
This Sauerkraut soup is an old Pennsylvania Polish recipe. It is
another unique way to cook with sauerkraut. Tonight I am cooking this sauerkraut soup with chicken. Come for a visit to Tess's Kitchen.
How to make Homemade Sauerkraut Soup
INGREDIENTS:
6 cups chicken broth
2 cups cubed cooked chicken
32 oz of sauerkraut - drained and rinsed
5 medium potatoes cut into bite sizes
1 diced large onion
2 tbsp tomato paste
1 cup diced carrot
1/2 tsp thyme
salt and black pepper
parsley for garnish
In large soup pan add 2 tbsp oil, onions, carrots,
salt and pepper. Stir and cook for 3-5 minutes
until veggies are tender.
Add thyme and tomato paste. Stir and cook for an
additional 2-3 minutes, stirring constantly.
Add chicken broth slowly and stir. Add sauerkraut.
Stir and bring up to a boil, reduce heat to low
and simmer for 30 minutes.
Add potatoes, cover, bring back up to heat and
cook for 20 minutes or until potatoes are done.
Add chicken , stir and cook for 3 minutes just to
heat the chicken. Remove from heat.
***This is typically made with ham hocks.
You can also add kielbasa, smoked sausage or bacon.
Enjoy.
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I have always loved to cook. Just my husband and I for over
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Roasted Sauerkraut with beans
See how to make roasted sauerkraut with beans and a spice combination, created specifically for dishes with fermented cabbage (sauerkraut) and cabbage rolls.
For more information:
YOU WILL NEED:
1.5 kg sauerkraut
3 boxes cooked beans
2-3 tbsp. Sauerkraut spice mix
oil
salt and black pepper
SAUERKRAUT SOUP served with bread Czech Recipe
It would be safe to say that sauerkraut is a matter of love or hate. If you have never tried saurkraut before, you should give it a go! Sauerkraut can be eaten raw, on its own, as garnish. It can be also boiled and turned into soup, as I show you this recipe. We will cook sauerkraut with some spices and add a bit of single cream… you will love it.
#czech #recipe #sauerkraut
Polish Sauerkraut Soup Kapusniak
Polish sauerkraut soup is a simple yet hearty recipe that’s just perfect to enjoy on a cold day. Also known as kapusniak, this sauerkraut soup is naturally vegan and can be easily customized to your liking. Full recipe at:
Potato White Bean & Sauerkraut Soup
This hearty Russian winter soup, also called sour shchi, is deliciously tangy and filling. Made with potatoes, carrots, leeks, white beans and herbs, this recipe is perfect for those times when you need to use up the rest of the fresh produce. High quality fermented sauerkraut makes this soup extra healthy and full of both probiotics and probiotics.
Here's the full written recipe on my website:
Ingredients:
1 large leek, or about 2 cups, chopped
1 tbsp fresh garlic, minced
2 medium carrots, chopped
2 celery stalks, chopped
2 tablespoons white wine vinegar
2 bay leaves
1 teaspoon thyme
1 teaspoon caraway seeds
1/4 - 1/2 teaspoon pepper
1/2 teaspoon dill
2 heaping cups russet potato, diced
7 cups low sodium vegetable broth, or water plus 1/2 tbsp bouillon
1 15 oz can white beans, rinsed and drained
1 cup high quality sauerkraut
1/2 cup sauerkraut juice
chopped parsley for garnish, optional
Preparation:
1. First chop the garlic, leek, carrots, and potatoes and set aside.
2. Heat a large soup pot or dutch oven over medium heat. Add in a couple tablespoons of water and when it begins to simmer add in the leeks. Stir and cook until softened, about 7 minutes.
3. Add in garlic, carrots, and celery and simmer for 2 more minutes. Then add the bay leaves, thyme, caraway, dill, pepper, and chopped potatoes. Stir and cook for 2 more minutes, then deglaze the pan with the white wine vinegar.
4. Once most of the vinegar has boiled away, add in the vegetable broth or water.
5. Turn the heat up to medium high to bring to a boil. Once it's boiling, add in bouillon paste if using, then reduce the heat if needed so it's just simmering, cover and cook for 15 minutes or until potatoes are just fork tender.
6. Add in the beans and cook for an additional 5 minutes. Turn off the heat and allow to cool slightly. Lastly, add in the sauerkraut and sauerkraut juice and stir.
7. Adjust salt and pepper to taste. It should already be very salty from the sauerkraut and sodium in the broth.
8. Serve as is or garnish with parsley and serve with a dollop of vegan sour cream and a side of rye bread.
Music: Joanna Newsom '81, Piano Cover by Lívia Nobre
More recipes at wholesomelyelle.com