Sauerkraut Soup Recipe Created by Ruth Paget

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

Click here for:  Ruth Paget's Amazon Books

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Cabbage-Vegetable Soup Created by Ruth Paget

Cabbage-Vegetable Soup Created by Ruth Paget

This Cabbage-Vegetable Soup was my reward for going to the supermarket in freezing rain when my husband Laurent and I lived in Stuttgart, Germany.  I loved my weekly outing to Edeka Supermarket (Gebauer’s) and tour around the small town of Aichtal.

You need an immersion blender to make this nutrient-rich soup.
Serves 4

Ingredients:

-5 tablespoons olive oil

-1 large peeled and chopped onion

-2 teaspoons dry garlic

-1 cup peeled and chopped carrots

-1 large peeled and chopped potato

-1 cabbage chopped (cut off sides of cabbage and top and throw away the core.  Chop the leaves that are left.)

-2 tablespoons tomato paste

-1/4 cup quinoa flour

-1 (32-ounce) can of chicken broth-32 ounces water

Steps:

1-Sauté onion, garlic, and carrots in olive oil for 5 minutes in a soup pot.

2-Place potatoes, cabbage, tomato paste, quinoa flour, chicken broth, and water in the soup pot with the onion-carrot mixture.

3-Bring the soup to a boil and let boil 45 minutes.  Remove from heat and let cool.  Insert immersion blender and purée soup until smooth.  Reheat and serve.

Serve with your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

Ruth Paget Selfie