Polski Potato And Sauerkraut Soup |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A Polish soup recipe passed down from my Mother-in-law. Ingredients:
6-7 medium size potatoes. cut it into small chunks |
1 (15 ounce) can/jar sauerkraut. drained |
1 large onion, chopped |
2 garlic cloves, finely chopped or minced |
1 - 2 ribs of celery, peeled and chopped |
1/2 teaspoon caraway seeds, 1 bay leaf, 5 pepper corns and a sprig of thyme or rosemary tied in a small piece of cheesecloth |
note: if you have juniper berries in your cupboard, then add a couple to the above blend |
salt and pepper to taste |
2 - 3 tbsps. sour cream |
1 lb. polish kielbasa, cut into chunks |
1 tbsp. vinegar |
parsley for garnish |
Directions:
1. Place onions, garlic and celery into the saucepan with a splash of oil and saute over low heat until onions are light golden in colour but do not brown.
2. Add enough water to cover the potatoes with salt and bouquet garni
3. Allow to cook for 15 minutes then add sauerkraut and Polish kielbasa.
4. Cook for at least 25-30 minutes or until potates are soft.
5. Add sour cream, pepper and vinegar if needed.
6. Garnish with chopped parsley.
7. Note: If you are not familiar with the term bouquet garni it is a bundle of herbs tied into a piece of cheesecloth. This is done so that you taste the essence of the herbs without actually consuming the seeds, stems or leaves.
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