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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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After trying lots of variations, I came up with this recipe after tasting a sauerkraut soup at a local restaraunt for the first time. Read more . This can be served as a side dish or a main dish, as it is a meal in itself. Ingredients:
olive oil |
1 large onion cut in half then sliced |
2 stalks celery, finely chopped |
2 cloves garlic, minced |
32 oz. sauerkraut, drained, rinsed and squeezed dry |
1 cup of sliced carrots |
6 small to med. sized red new potatoes skin on, cut into chunks |
8 cups of either chicken stock or vegatable stock |
1 can of beer |
1 tsp. paprika |
1 tsp. caraway seeds |
salt and pepper to taste |
3/4 pound of pork stew meat |
3/4 pound kielbasa sausage, diced |
cooking sherry (optional) |
Directions:
1. In a large stock pot, heat some olive oil over medium heat, add onions, celery and garlic and cook until tender, stirring often. Next add the sauerkraut and continue cooking about another 3 or 4 minutes. Now add the stock, potatoes, carrots, beer, paprika and caraway seeds and mix well. While the soup is simmering, add a little olive oil to a frying pan and quickly brown the pork meat. Add this meat to the soup, stir well and let simmer for about an hour or until the veggies are tender. Next in a large skillet, fry the kielbasa until nicely browned and carmalized. Add the sausage to the soup stirring well. Deglaze the pan with a little bit of cooking sherry or chicken stock scraping up the brown bits from the sausage and add this to the soup. Add salt and pepper to taste.
2. Serve as a side or make a meal out of it by serving with warm, crusty bread and a salad.
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