Saturday, February 18, 2012

Sauerkraut, Root Vegetables and Ham Soup

Depending on quantity of ham and vegetables, this soup can be complete meal. I personally prefer 2 to 1 ratio of stock to solids. I will not give quantity of each ingredient since everybody has a different preferences or availability. I am using my own home cured sauerkraut. Recipe is here. There is vast difference between homemade and store bought sauerkraut. Commercial kraut just doesn’t have enough crunch; they tend to be mushy.

Ingredients (all chopped)
Shallots or onion
Sauerkraut, divided into 2 equal portions
Cabbage (optional if using store bought sauerkraut)
Chicken stock
Caraway seeds
Olive oil

If you are using store bought kraut, wash under cold running water and drain.
Sauté shallots and garlic in little bit of butter and olive oil until soft. Add all the vegetables, 1 part of sauerkraut, ham and stock and bring to boil. Season with caraway seeds and pepper and simmer, covered, for 30 minutes. Remove cover, add remaining sauerkraut and simmer additional 15 minutes. Serve hot with dollop of sour cream on top.

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