Sauerkraut Soup Recipe
Created by Ruth Paget
My
sauerkraut soup is a distant cousin of a Russian sauerkraut soup called
shichi. I have almost always been able
to find fresh cabbage, but had to use sauerkraut a few times when I lived in
Stuttgart, Germany. I used sauerkraut
sold in plastic bags that I purchased during a shopping trip in Strasbourg,
France to make this soup.
You
will need an immersion blender to make this dish.
Serves
4
Ingredient:
-1
tablespoon olive oil
-1
large peeled and chopped onion
-1
teaspoon dry garlic
-1/2
pound rinsed sauerkraut
-1
large peeled and chopped Idaho potato
-1
large peeled and chopped carrot
-1
(32-ounce) container chicken water
-32
ounces water
Steps:
1-Sauté
onion and garlic in olive oil in a soup pot for 5 minutes.
2-Add
sauerkraut, potatoes, carrots, chicken broth, and water. Bring soup to a boil and let it boil for 30
minutes.
3-Remove
soup from heat and let it cool. Insert
an immersion blender and purée the soup to a smooth consistency.
Serve
soup warm with a chilled glass of your favorite beer and rye toast or your
favorite toast.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
