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Sauerkraut Soup

December 25, 2012

Got kraut?  This a good way to use up a cup or so… . I can’t really call this a recipe but more of a method and a throw together type of quick and hearty soup for a cold winter’s night.  I also don’t have any pictures of the actual soup so ingredient photos will have to suffice 😉

thelma and louise

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You can mix or match any of these ingredients depending on your pantry.  Bacon or ham adds flavor.

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Onions.

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Garlic.

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Carrots.

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Celeriac.  Or you can use celery and potatoes.

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Butter.

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Milk.

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Chicken broth.
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Sauerkraut.

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The pictures are nice but I like lists, so here is the list of my ingredients.  I won’t specify quantities because sometimes I make a small amount or maybe a big pot for lunch the next day.  A lot of what goes into the soup pot in a given week depends on how many carrots are in the bucket on the porch, and if there is milk that needs using up, not enough for cheese, and too much to drink…

Bacon
Butter
Flour (or thickener of your choice if gluten is a concern.)
Milk
Celery root or celery
Potatoes
Carrots
Onion
Garlic
Bone Broth or Stock
Sauerkraut
Salt and pepper to taste

Fry several pieces of bacon until crisp, set bacon aside.  Rinse, trim and chop onions, garlic (optional), celery root, carrots (or vegetable mix of your choice) add to the pan with the rendered bacon fat.  Sweat the vegetables until they release their juice, add broth and cover and cook over medium heat until vegetables are soft.  While the vegetables are cooking, make a béchamel sauce for your soup base.  I use equal parts flour and butter to make my roux.  When the roux is cooked to the color you prefer, add milk, and whisk ( I like these Best, wink, wink) continually over medium high heat until the mixture starts to bubble.  You can preheat your milk, but I find that just adding cold milk and being a good whisker will still yield a smooth soup base.  At this point when your sauce is smooth and the thickness you desire, remove from heat, add the vegetables, reserved bacon, and stir in the sauerkraut.  Season to taste with salt and pepper.  I add the sauerkraut last to preserve the beneficial bacteria, I also don’t rinse the kraut, hence the reason I don’t salt until after I have added the kraut.

I like this soup for its ease in preparation and an added bonus is that even sauerkraut haters find that they like it.  🙂

ETA:  any kind of sausage is really good in this soup too.  The best part?  Eating the experiment 😉

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8 Comments leave one →
  1. December 25, 2012 7:24 am

    The soup sounds delicious! Also, just want to tell you Merry Christmas and thank you for your blog. I’ve thoroughly enjoyed reading it all year and plan to continue! I definitely have garden envy!

  2. Sheila Z permalink
    December 25, 2012 7:57 am

    Merry Christmas!

  3. December 25, 2012 9:39 am

    Such an inspiration blog, thanks for sharing all this beautiful moments! Merry Christmas!

  4. December 25, 2012 2:35 pm

    Thelma & Louise, lol.

    Hope you had a Merry Christmas! Thanks again for all the generous work you do enlightening the rest of us determined to learn the hard way : )

    Best wishes for a happy, healthy and prosperous 2013!
    Jackie

  5. December 25, 2012 3:37 pm

    Thanks Nita!

  6. December 25, 2012 4:40 pm

    With freshly-made duck stock not yet canned, and a crock of saurkraut just now ready, I think tomorrow’s rainy/stormy day will be the perfect time to try this. Thank you for sharing, and also for all the wisdom, experience, and information you share throughout the year. I ❤ your blog.

  7. Beth Greenwood permalink
    December 26, 2012 8:30 am

    Nita, what kind of pigs are those? Are they a particular breed?

    • December 26, 2012 9:40 am

      Beth, I don’t really know for sure, we preordered them through the feed store. Looking at their color though, I would guess some Duroc cross. They were nice pigs 🙂

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