Sauerkraut soup is another one taken from the sack of my childhood memories. For some reason my mom hasn’t cooked it very often (now when I am thinking about it I need to ask her why?!), but my grandma did and I loved it. It tastes sourly, as you probably guessed, but as in case of pickle soup, it is very pleasant taste. It is difficult to find good comparison, but – do you know the feeling when you’re really thirsty and in mood for some carbonated drink? When you have your first sip (or gulp) and feel how bubbles scratch your throat? It is nice and refreshing. And this is kind of “sour” I would assign to the soup, well both of them. Try and let me know how close I was (or was not)!
This soup is perfect for cold evenings (or afternoons!) – hearty and comforting. And not heavy at all.
A quick note regarding sauerkraut – I like sauerkraut cooked and fresh and I like the taste I grew up with, which is uncomplicated. Unfortunately it turns out that finding sauerkraut without any “additions” is not so easy. The only recommendation I have is to read labels and ingredients list. The sauerkraut you want will have just cabbage and salt listed as ingredients (sometimes carrots). No vinegar or preservatives. Start looking at the “healthy section” of the supermarket, in coops or in Eastern European delis. At least this is where I’ve been having most luck. One day I am hoping to learn how to make my own, which will be much better money wise. Once I’ll do that, be sure I’ll let you know!
Ingredients:
- 0.5 – 1 lb baby back ribs
- 3 quarts of water OR 1.5 quart water and 1.5 quart chicken stock*
- ~28 oz. sauerkraut (1 jar)
- 7 medium potatoes
- 2 medium onions
- 5-9 oz of bacon (optional)**
- 3 bay leaves
- 5 peppercorns
- 1/2 teaspoon marjoram
*When I am using regular stock I do not use additional salt.
**If not using bacon, use 2 tablespoons of butter for sautéing the onions.
Instructions:
- Cut ribs into a smaller pieces.
- Pour water/chicken stock into a big pot, add ribs and bring to boil.
- Add bay leaves and peppercorns.
- Reduce the heat to medium and let it simmer.
- Skim the froth from the surface.
- Peel, rinse and quarter potatoes.
- Add to the simmering soup.
- While the soup is cooking cut bacon into small pieces (bite size).
- Preheat a skillet and start frying bacon on medium low, until it is glassy and most of the fat has melted.
- In the meantime chop the onions.
- Once bacon is ready, add the onions, mix well and continue cooking. Stir occasionally.
- Check the potatoes – if they are cooked (you can insert fork easily) add sauerkraut, mix well.
- Add bacon and onion mix to the soup.
- Continue simmering for additional ~30 minutes.
- Add marjoram, stir. Taste and add more salt/pepper if needed.
- Serve with bread and/or piece of a ribs.
- Enjoy!
Yield: ~12 cups
Nutritional Info (per cup, prepared with bacon): Cal 237, Prot 14g, Carb 26g, Fat 10g, Fiber 4.2g
Freezer note: This soup can be portioned and frozen. The only ingredients that can suffer a bit from that process are potatoes (their texture may become a little mushy). If this is something that would bother you, it can be avoided by cooking the soup without potatoes. You can serve it then with bread or freshly boiled potatoes.
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