A treasured German classic, Sauerkraut Soup is amazingly flavorful and rich in exotic tastes. The flavors entice the palate for better things to come.
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
Serves: 4 servings
- 1 large jar sauerkraut
- 2 apples, peeled, cored and cut in chunks
- 1 yellow onion, large, peeled and sliced
- 1 teaspoon caraway seed
- 1/2 head fresh white cabbage
- 1 smoked pig's knuckle or
- 1 chunk of ham
- salt and pepper, to taste
- 1 Cups apple juice
- 2 Cups water
- 4 small potatoes; boiled
- Simplest recipe for sauerkraut soup: Rinse the sauerkraut, 1 large jar or can, in running cold water. Put in a stainless steel, enameled, or iron (not aluminum) pot.
- Chop 2 apples into chunks. Add.
- Chop 1 onion. Add. Add 1 teaspoon of caraway seed.
- Chop 1/2 head of fresh white cabbage. Add. Add 1 smoked pig's knuckle.
- Salt and pepper to taste. Add 1 cup apple juice (optional) and 1 cup or more water.
- Simmer covered at least for 45 minutes (time varies, depending on brand of kraut; some is so processed that it may need less time than that!)
- Instead of pig's knuckle, uncooked ham chunk may be added. Good, smoked ham would be wasted but not unpalatable.
- Delicious soup is good if served with boiled, buttered and seasoned potatoes on the side.
- If you wish to prepare more soup, for more people than the 4 of you, a whole shoulder can be used with 3 cans or jars of sauerkraut, giving enough meat for everyone. (For a large shoulder to cook thoroughly you would need over an hour of cooking time, if the shoulder had not been precooked.)
- Otherwise, 30 to 45 minutes is enough.